Final chapter in the Smugglers’ story

Isle of Arran Distillers release ultimate bottling in history-inspired trilogy 

The award-winning Isle of Arran Distillery will release the final edition in its highly celebrated Smugglers’ Series on the 12^th July.

This bottling marks the conclusion of the much-lauded trilogy which honours the exuberant character of those striving to outwit the Government’s representatives in the pursuit of the production of the famed ‘Arran Waters’.

Like proceeding volumes, ‘The Illicit Stills’ and ‘The High Seas’, Smugglers’ Series vol.3: ‘The Exciseman’ is presented in packaging that mimics a beautiful hardbound book, complete with a cut-out compartment that conceals the bottle.

The Madeira casks used in this final volume, are similar to the ones utilised by Arran’s illicit distillers, who often stored and transported locally produced whisky in old Madeira casks brought over from the continent by their smuggling counterparts. The use of Quarter Casks is a nod to the type of small vessels which would have been the easiest to transport.

The resulting liquid is complex, full of character and a wonderful way to end a series which has so perfectly paid tribute to the independent characters of Arran over the centuries.

James MacTaggart, master distiller of the Isle of Arran Distillery said: “Smugglers’ vol.1 and vol.2 were tremendously popular, selling out within days.

“There is a real desire for whisky with a story, something the Smugglers’ Series has in abundance.

“As the first legal distillery on the island in over 160 years we draw a great deal of inspiration from Arrans whisky-making heritage and are delighted to be able to share it through this, the final bottling of the Smugglers’ Series.”

The iconic citrus notes of the Arran Malt are at the fore of ‘The Exciseman’, mingling with scents evocative of the outdoors and a hint of coastal character.

Notes of apple and vanilla coat the tongue without a hint of dryness. The addition of water opens up the complexity beautifully and reveals a lighter sweetness of candied lemon.

A long, luxurious and yet delightfully fresh finish give a lightness of character whilst the body remains solidly complex and robust.

Non Chill Filtered and with no artificial colouring, Smugglers’ Series Vol.3 ‘The Exciseman’ is bottled at Natural Cask Strength 56.8% abv.

A limited edition release of 8,700 bottles worldwide, will be available online from 11am on the 12^th July at arranwhisky.com and at specialist whisky retailers – but is expected to go fast.

UK RSP £89.99

Notes to editors: For more information visit http://www.arranwhisky.com/ * Accolades for Isle of Arran Distillery include Winner for: Best New Exporter (2004), Queen’s Award for International Trade (2005), Scottish Distiller of the Year (2007) and Scottish Drinks Producer of the Year (2007)

Scottish Field Visitor Experience of the Year 2014 & 2015

Drinks Business Best Contribution to Wine and Spirits Tourism (2017)

Product awards include: Best Whisky Liqueur (2007), ‘Best Single Malt Scotch 12 Years & Under’ for The Arran Malt Amarone Cask Finish (2008) ‘Best Single Malt Scotch 11-15 Years’ for The Arran Malt Sherry Single Cask 1998 (2010) and ‘Best Single Malt Scotch 11-15 Years’ for the Icons of Arran Peacock (2011.) ‘Double Gold Award’ for Arran’s 14 Year Old Single Malt and ‘Gold Award’ for Arran’s 10 Year Old Single Malt at the San Francisco World Spirits Competition (2012). Double Gold in FiftyBest.com awards (2012). Double Gold Medal for the 12 year-old Cask Strength in the San Francisco World Spirits Competition (2013). Double Gold for both the 10 year-old and 12 year old Cask Strength at the China Wine & Spirits Best Value Awards 2014.

Whisky hunters in quest for rare casks 

Cask brokerage launched to flush out ‘dormant’ rare whisky casks

Whisky analyst, broker and investment expert Rare Whisky 101 has launched a new bespoke cask brokerage service to meet increased demand from global whisky enthusiasts seeking rare whisky still held in wood.

Over the past 12 months, RW101 has brokered over 20,000 rare whisky bottles around the globe. However, with demand for Scotland’s rare liquid gold showing no signs of abating, the world’s leading whisky hunters are now casting the net wider to include dormant casks, which could be worth, more than £100,000 each based on average values brokered by RW101.

RW101 has already brokered casks (barrels, hogsheads and butts) from a range of iconic brands including Ardbeg, Laphroaig, Macallan, Highland Park, Rosebank and Springbank. These rare wooden treasures, if bottled at cask strength, would fill 13,576 bottles worth a total of £3.574M.  Prices have ranged from £2,500 per cask to over £500,000, with an average cask price of £132,000. RW101 believes there may be some casks in existence which, if they came up for sale, could fetch well over £1 million each.

By launching this new service, RW101 aims to attract owners of casks of rare whisky, which are most likely lying dormant in Scotland’s bonded warehouses, who may be looking to liquidate their stocks.

Whisky investment expert and co-founder of Rare Whisky 101, David Robertson said: “While we have always advised our customers against buying casks filled with “new-make spirit”, we believe that the market for older casks of high quality liquid from top tier distilleries will continue to go from strength to strength. RW101 has already seen an increased demand for quality casks from our more sophisticated clients be they connoisseurs, collectors or investors so it made sense to introduce a more formal cask brokerage service.

“We’re particularly keen to hear from any cask owners who may have either inherited old casks or acquired and then left them in storage. Given the booming global demand for rare whisky, these owners could be sitting on a very tidy profit!”

While the market for casks is gathering pace, RW101 is warning owners of the dangers of holding on to casks for too long:

“Many people would assume that as long as their whisky is stored in cask in a bonded warehouse, no harm can come to it. However, that couldn’t be further from the truth. There is most definitely a finite time in which to sell a cask. We recently saw a 50 year old cask that had dropped below the legal minimum of 40% alcohol to 28% and was subsequently deemed worthless! I’d encourage any owners, even if they don’t want to sell, to get their casks re-gauged and sampled. Casks can also leak and become overly-woody so cask owners should ensure that their casks are checked annually.”

The secondary market for rare whisky witnessed another year of significant growth in 2016 outperforming many other well established asset classes, including wine and gold. The total value of rare whisky bottles sold at auction in the UK in 2016 hit record levels of £14.21M exceeding 2015 (£9.56M) by almost 50%. Over twelve months, 58,758 bottles of single malt Scotch whisky were sold in the UK on the open market, an increase of 15,300 bottles and a 35% increase on 2015.

For more information or to download the full report visit www.rarewhisky101.com 

Notes

About Rare Whisky 101 Andy Simpson and David Robertson launched Rare Whisky 101 in 2014 with the aim of offering a whisky valuation service, brokerage and consultancy for whisky connoisseurs, collectors and investors. Having tracked every bottle sold at UK auctions over the past 12 years, the business now offers the world’s first, only and most comprehensive online single malt Scotch & Japanese whisky dataset covering over 230,000 price records across just over 30,000 different bottle types. In the last 12 months, RW101 have brokered around 20,000 rare whisky bottles around the globe in addition to trading in aged casks from iconic distilleries such as The Macallan, Ardbeg, Bowmore, Springbank, Mortlach, Talisker, Caol Ila, Lagavulin and Highland Park.

The Whisky Exchange masterclass

Pioneers of the Irish whiskey renaissance – Masterclass with Teeling

Wednesday 19^th July 2017

7.30pm – 9pm

Tickets now on sale

Book here

Teeling are award-winning distillers and builders of the first new distillery in Dublin for more than 125 years. With a family distilling history stretching back more than 200 years and a current generation that helped revive the Irish whisky industry in the 1990s, the Teelings are true pioneers of Irish whiskey.

Join us for an evening of exploration, tasting the Teeling range, including some of the latest new releases. The tasting will culminate in a surprise expression to be announced closer to the date.

Our host for the evening is Teeling master distiller and blender Alex Chasko. He will take us on a journey through the Teeling portfolio, highlighting the importance of craft and innovation in its production.

Teeling Small Batch Whiskey

Teeling Single Grain Whiskey

Teeling Single Malt Whiskey

Teeling Revival 14 Year Old Volume III

Teeling Brabazon Bottling

Final to be announced…

Alex Chasko is the master distiller and blender behind all of Teeling’s whiskeys. He was the first employee of the company and has been involved in the development from day one. Previously he was the Innovations Manager at Cooley distillery and revived distilling at the historic Kilbeggan distillery in Westmeath.

VENUE

BROWNS COVENT GARDEN

82-84 ST MARTIN’S LN

WC2N 4AG LONDON

SMWS dram & tennis ball Credit – David Parry

WHISKY BAR SERVES UP SPECIAL MENU OF WIMBLEDON COCKTAILS 

Kaleidoscope Bar in the City sets up ‘Murray Lounge’ in the outdoor courtyard at Devonshire Square 

Tennis fans can get into the Wimbledon spirit at Kaleidoscope Whisky Bar’s pop-up ‘Murray Lounge’ on 12^th and 14^th July.

The ‘Murray Lounge’ will bring a taste of SW1 to the bar’s outdoor space in the western courtyard at 9A Devonshire Square in the City.

Featuring tennis-themed décor, the pop-up bar will serve up a special menu of tennis-themed whisky cocktails along with strawberries and cream, which guests can enjoy while lounging on deck chairs and playing swingball.

Created by Kaleidoscope’s manager and mixologist Michael Cook, the drinks include the 40 Love, which features ‘Let’s Get The Party Started’ single cask whisky, orange bitters and soda and the Deuce Juice, which features ‘A Class Apart’ single cask whisky, aperol and martini rosso.

Also on offer are a number of suitably summery drams of the Society’s single cask malts and other spirits, such as the Swaying Palm Trees, an exclusive Kaleidoscope London release which boasts hints of pineapple and Haribo cola bottles and the Tooty Fruity Booty, which is described as light and fruity.

Kaleidoscope, which was opened in June by The Scotch Malt Whisky Society, sits beneath fellow Scottish outpost, Mac & Wild. The bar stocks more than 200 of the Society’s rare single cask malts and other spirits such as rum, bourbon and cognac.

Aside from its Murray Lounge cocktails, Kaleidoscope also offers a menu of other whisky cocktails including the Bloody Scotsman, Blood and Sand, and Old-Fashioned. A range of wine, Champagne, craft beer, and light snacks from Mac & Wild, are also available in the bar.

Kaleidoscope’s Michael Cook said: “With the sun shining and Wimbledon on everyone’s minds, what better way to get into the spirit of things if you can’t get a ticket than by kicking back on a deckchair outside with a refreshing whisky cocktail.

“We can’t guarantee that Andy Murray will win Wimbledon, but one thing we can promise is that ‘rain won’t stop play’ for us as the courtyard outside Kaleidoscope where our ‘Murray Lounge’ is situated is covered!”

For more information:

Kaleidoscope Whisky Bar https://www.smws.com/kaleidoscope-london

The Scotch Malt Whisky Society www.smws.com

@SMWSUK 

Deuce Juice cocktail – Credit – David Parry

Notes

About The Scotch Malt Whisky Society

• The Scotch Malt Whisky Society is an international whisky club that bottles rare single cask, single malt whisky, and a range of other spirits
• The Society was established in Edinburgh in 1983 and now has more than 26,000 members and branches around the world
• The Society only ever bottles single casks – each cask is unique, making every Society bottling a limited edition
• The Society has bottled whisky from more than 132 distilleries in its history
• The Society releases a new batch of around 30 single cask, single malt whiskies every month
• The Society offers different levels of membership

o   Membership Pioneer with gift box containing three samples, £122

o   Member at £61.50 – without gift box

o   Sample Subscription – free.

HOLYROOD DISTILLERY HIRES TOP TEAM OF INDUSTRY EXPERTS 

Holyrood Distillery has reached another major milestone in its aim of bringing back malt whisky distilling to Edinburgh, with the recruitment of a top team of whisky and drinks industry experts.

In a major coup for the project, Holyrood Distillery has recruited three of the whisky industry’s leading lights including Jack Mayo as Head Distiller, Bill Farrar as Sales and Marketing Director and Laura Anderson as Director of Finance.

Jack Mayo has joined the Holyrood team as Head Distiller, arriving after three years at Glasgow Distillery. Jack’s innovative approach to experimenting with flavour combinations aligns perfectly with Holyrood’s desire to build its brand with an emphasis on flavour and creativity.

Bill Farrar joins as Sales and Marketing Director with 30 years of experience in the drinks sector, most recently holding the position of Managing Director, Super Premium for The Edrington Group. Prior to this, Bill was the Group Sales and Marketing Director, with responsibility for global sales, marketing and distribution of The Macallan and Highland Park single malt brands as well as Famous Grouse and Cutty Sark blended scotches.

In his new role with Holyrood Distillery, Bill will focus on growing sales through the on and off trade, in Scotland, the UK and overseas.

Laura Anderson has joined the team as Director, Finance and is responsible for all financial matters related to the distillery’s fundraising and financial controls. Laura is a Chartered Accountant and has a long history in the whisky industry, having worked with Edrington in roles as diverse as Commercial Analyst; Director, Global Pricing and Brand Protection and most recently as Head, Super Premium Strategy Development.

Also providing advice to the Holyrood team is well-known botanicals expert Hamish Martin, owner of Edinburgh’s Secret Herb Garden, and former co-founder of Inverarity Vaults, once Scotland’s largest independent wine merchants.

Rob Carpenter, Managing Director, Holyrood Distillery said: “I’m thrilled by the team we’ve now got in place. Everyone involved brings with them their own unique talents and, importantly, years of experience working at the very top of the whisky industry. The combined experience of our team will not only help us create a distillery which is distinctly different from anything else out there, but will also help us deliver a range of flavour-packed spirits which capture the imagination of today’s consumers. Our immediate priority is to complete our fundraising, so we can crack on with the next stage of getting Holyrood distillery up and running.”

Holyrood Distillery recently launched a £5.5 million funding drive to help fund the balance of its ambition to create a distillery and pioneering visitor centre, spanning 11,969 sq ft, in the heart of Scotland’s capital.

A joint development by David Robertson, former Master Distiller for The Macallan, and Rob and Kelly Carpenter, founders of the Canadian branch of The Scotch Malt Whisky Society, Holyrood Distillery will be Edinburgh’s first single malt whisky distillery since Glen Sciennes closed in the 1920s.

The distillery will produce a range of single malts, gins, liqueurs and other spirits. Its innovative approach to ingredients, distilling processes and maturation will set Holyrood apart from more traditional approaches.

Port X Whisky: The Dalmore Releases Unique Vintage Port Collection 

Luxury single malt The Dalmore has released a three-bottle, limited edition collection of whiskies matured in vintage port casks.

In the year that The Dalmore’s legendary Master Distiller Richard Paterson celebrates his 50^th year in the whisky industry, The Vintage Port Collection is the latest in a long line of ground-breaking releases from the iconic whisky producer.

Crafted using the finest aged Port pipes from renowned winemakers W&J Graham’s, Paterson’s unrivalled knowledge of the cask maturation process has been applied to full effect in creating a unique collection of port-finished vintages from 1996, 1998 and 2001.

Reflecting the pioneering heritage and artistry which has helped The Dalmore define the luxury single malt category, The Dalmore Vintage Port Collection is matured in American white oak ex-bourbon casks, creating a pristine canvas for Richard to create this uniquely finished collection.

Tawny Port pipes from Graham’s vineyard in Douro, Portugal add the finishing touches to the collection, using pipes reserved exclusively for The Dalmore. Graham’s signature port palate perfectly matches the depth and quality of The Dalmore’s complex new make spirit, enabling the spirit to be matured for longer in a greater variety of casks.

The collection’s oldest expression is the 1996 Port Vintage. A whisky which is indulgent and smooth, it offers a palate of Gingerbread and passion fruit, with a finish of pineapple, marzipan and blood oranges.

The 1998 Port Vintage comprises a fruity palate of honeyed bananas, blueberries and grapes, with Damson plums and dark treacle providing a depth to the finish. The final member of the collection is the 2001 Port Vintage which offers a spicier aroma and a palate of morello cherries.  A coffee finish is accompanied with hints of Turkish delight and figs.

The collection will be available to purchase from selected whisky retailers.

Richard Paterson, Master Distiller at The Dalmore added: “For me, port and whisky complement each other perfectly, with port providing a fruitier palate to The Dalmore’s deep and complex new make spirit.  Being able to finish these new releases in pipes of Graham’s port, which are some of the finest quality, during my anniversary year is incredibly exciting. I’m delighted to be able to continue our founder’s vision of creating new expressions that push the boundaries of what’s possible in the luxury single malt category.” 

Notes

Tasting Notes: Vintage 1996

Aroma: Blackcurrants, rich coffee beans and praline chocolate

Palate:  Gingerbread, Damson plums and passion fruit

Finish: Caramelised pineapple, Sanguinello blood oranges and marzipan

ABV: 45%

RRP: £450  

Tasting Notes: Vintage 1998

Aroma: English marmalade, Satsuma plums, vanilla and blackcurrants

Palate:  Honeyed bananas, blueberries and grape

Finish: Damson plums, dark treacle and Christstollen cake

ABV: 44%

RRP: £200 

Tasting Notes: Vintage 2001

Aroma: Exotic spices, cinnamon, raisins and tangerines dipped in chocolate

Palate:  Caramelised peaches, freshly baked bread and Morello cherries

Finish: Turkish delight, figs and coffee

ABV: 40%

RRP: £150 

The Dalmore 

The Dalmore is the definitive luxury malt, since 1839.

Founded by Sir Alexander Matheson, a restless entrepreneur and international businessman, The Dalmore was born with a different purpose, to go above and beyond to create luxurious single malt whisky unlike any other.

An unbroken chain of exceptional whisky makers have been fulfilling Sir Alexander’s vision ever since, pioneering multi cask maturation over 100 years before this was commonly adopted by others in the industry.

Richard Paterson has been Master Distiller at The Dalmore for nearly 50 years.  The whiskies he has created during his tenure have help Richard to achieve global celebrity status.  He is the man who, with The Dalmore, created the category of super luxury single malt, a category he continues to define to this very day.

CLYDEBANK ACTING STUDENT ON TAKING CENTRE STAGE WITH SUPPORT FROM CHIVAS BROTHERS’ BURSARY

I feel so lucky to have received one of the first grants available as part of Chivas Brothers’ bursary programme – it couldn’t have come at a better time. I had just scooped a place on the BA Acting for Stage and Screen Course, delivered by Edinburgh Napier and Queen Margaret universities, and I was really looking forward to starting the next chapter of my career.

However, being a drama student, I knew that there would be extra costs involved especially for big showcases and assessments where you need to buy costumes, travel to different venues and book rehearsal space. That’s when my grandad, Martin, suggested I apply for Chivas Brothers’ bursary scheme. He works in engineering at Chivas Brothers’ Strathclyde Distillery and had seen a poster about the bursary scheme at work.

The bursary is delivered in partnership with the Scottish International Education Trust (SIET) and gives employees and their families the opportunity to receive financial support for further education or training. I couldn’t believe it when I was awarded the maximum individual grant of £2,000. It’s enabled me to achieve so much more this year, from purchasing booklists for assessments, to covering the cost of additional classes.

I’ve also been able to establish a new theatre production company called Amplify with some of the other students on my course. We put on an amazing production of Dr Faustus in March and the extra financial support helped to buy books and attend talks on the supernatural so I could really bring the part to life. We’re also hoping to put on another show at the Fringe Festival next year so some of the bursary will help to fund rehearsals and travel.

Now I’m about to head into my final year which is when all of our major productions will take place. I know it’s going to be a really busy time for me and that there will be lots more work to do, so I’ve saved half of the grant to help me achieve my goals.

I’m really looking forward to the future and I’m really grateful to Chivas Brothers for helping me to begin my acting career. The bursary has provided invaluable support and I urge anyone else who needs help funding further education or training to apply.

SURREY STUDENT STEPS BACK IN TIME WITH CHIVAS BROTHERS’ BURSARY FUNDING

I’ve been fascinated by the literature of ancient Greece and Rome from a young age and was eager to pursue this further when accepted to study Classics at Gonville & Caius College, Cambridge. Despite being incredibly taxing, the course has enabled me to explore a huge range of texts in the original Latin and Greek, improving my language skills and expanding my interests. The philosophy and history of the Classical era also provide insight into the modern world and demonstrate the continued relevance of the subject that I study with so much passion.

However, when the time came to fill out the financial forms before the start of term I naturally felt somewhat apprehensive. The university estimates that the maintenance costs for a year of study are around £8,500, so I had to find a way to cover the shortfall between that and my student loan. The Chivas Brothers’ bursary scheme was suggested as a solution by my father, David.

The bursary is delivered in partnership with the Scottish International Education Trust (SIET) and gives employees of Chivas Brothers and their families the opportunity to receive financial support for further education or training. I couldn’t believe it when I was awarded the maximum individual grant of £2,000. It has been fantastic at facilitating my first year at Cambridge, enabling me to purchase all the necessary books and resources, as well as relieving some of the inevitable pressure that comes when first moving away from home.

On top of helping to fund my studies, the grant has enabled me to take part in extra-curricular activities too. They are such a big part of student life at Cambridge and having that extra financial support meant I was able to attend the women’s rugby tour in Paris earlier this year. It was such an amazing experience that wouldn’t have been possible without the support of Chivas Brothers. I’d definitely recommend the bursary scheme to others who are worried about funding further education or training.

LINWOOD AERONAUTICAL STUDENT ON LAUNCHING A CAREER WITH SUPPORT FROM CHIVAS BROTHERS’ BURSARY SCHEME

It was a real milestone to secure a place on the Aircraft Engineering HNC (Higher National Certificate) course at Ayrshire College. It’s such a good course and gives you a really strong understanding of the aerospace industry.

My only worry was about the costs of travel for the one-hour commute from my home in Linwood to the college in Ayr. That’s when my mum, Jacqueline, who works as a payroll analyst at Chivas Brothers’ Paisley site, encouraged me to apply for Chivas Brothers’ bursary programme.

It’s delivered in partnership with the Scottish International Education Trust (SIET) and gives employees and their families the opportunity to receive financial support for further education or training. I couldn’t believe it when I was awarded a £1,000 grant. The bursary has been a real lifeline this year as it has allowed me to focus on my studies.

I’ve particularly enjoyed the practical element of the course as you’re able to get real life experience on how aircraft systems work. For example, as part of our aerodynamics class we were able work on a piece of wing from an aircraft to make it more efficient. We also have a wind tunnel on site where we can test technologies.

Now, I’m really looking forward to progressing onto the Aircraft Engineering HND (Higher National Diploma) course, where I’ll be able to specialise even further. This will take me one step closer to securing a place at university, and ultimately a job as an aeronautical engineer. I feel really lucky to have been one of the first to receive the grant and cannot urge people enough to apply, it’s an amazing opportunity which helps you to further your education and learning

CHIVAS REGAL RAISES A TOAST TO ATSUSHI SUZUKI 

CHINA BARTENDER CROWNED 2017 CHIVAS MASTERS GLOBAL CHAMPION IN TOKYO WITH MEXICO AND HONG KONG COMPLETING THE WINNING COLLECTIVE TEAM 

Chivas Regal, the world’s first luxury whisky, has crowned Atsushi Suzuki from the Sober Company in Shanghai, China, the 2017 Chivas Masters Global Champion. Over a challenging five-day finale in Tokyo, Japan, Atsushi overcame strong competition from 14 of the world’s most skilled bartenders and led the winning Chivas Masters Collective team to victory, before being declared the overall champion.

The fourth Chivas Masters Global Final required the 15 national winners to showcase the Chivas Regal values of brotherhood, collaboration and generosity. Atsushi impressed the expert panel of judges by expressing these core principles as he proved the outstanding contestant in what was a highly captivating and memorable final, culminating in the awards ceremony at the MIXX Bar & Lounge at the ANA InterContinental Tokyo.

A Japanese native himself, Atsushi fully embraced the traditions of Japanese bartending culture throughout a week of individual and team challenges, which included four individual drinks-making rounds. Atsushi’s winning team drinks ritual was The Double Talk, which was made using Chivas Regal 12, and presented with a focus on Japanese craftsmanship, kind service and attention to detail. Inspired by the way in which great drinks can bring people together and cross language barriers, he collaborated with his Mexican and Hong Kong team-mates, and was mentored by hospitality industry pioneer and team sensei Iain Griffiths, to devise a ritual which ensured the drink was designed to be shared, and allowed the drink to be adapted and personalised for different countries around the world.

As the newly crowned 2017 Chivas Masters Global Champion, Atsushi has won an all-access, all-expenses-paid trip to Tales of The Cocktail 2017 in New Orleans. The winning Chivas Masters Collective team led by Atsushi – comprising Mexico’s Haydée Barron Flores and Ryan Nightingale from Hong Kong – walked away with the pinnacle of the range, Chivas Regal The Icon, presented in a bespoke decanter with customised Japanese glassware.

Upon being crowned champion, Atsushi commented: “Wow. It is such an honour to receive this – and in my home town too. I feel like it’s a win for Japan as well as for China. And of course it’s not just for me, but for my awesome team of Haydée and Ryan, and my sensei, Iain. I’ve found friends for the rest of my life through the Chivas Masters – and I’ve learnt how to be a better bartender too.”

Max Warner, Global Brand Ambassador for Chivas Regal, commented from Tokyo: “The Chivas Masters Global Final has again shown the world the wonderful values and principles that great bartending can harness. Atsushi fully took the Chivas Regal spirit of generosity and collaboration with him into the final, which was the eventual point of difference in a very tough field – alongside, of course, some spectacular bartending skills.

“Beyond the serve itself, teamwork and collaboration are just as crucial to the craft of drinks-making, and we have witnessed that here today, and throughout the entire contest. That is why we are also delighted to honour the entire winning Chivas Masters Collective, who helped lead our champion to victory and demonstrated that success really does taste better shared.”

The 2017 Chivas Masters Global Final was host to a distinguished panel of internationally acclaimed judges: Iain Griffiths, hospitality industry pioneer and co-founder of Mr Lyan Ltd; Micah Melton, beverage director at the Alinea Group and renowned ‘ice chef’; Chris Lowder, ‘New York’s Rising Star Bartender’ in 2015; Dré Masso, ex-director of bars for the Potato Head Group in Bali, Jakarta, Singapore and Hong Kong; and Rogerio Igarashi Vaz, owner of Tokyo’s Tram & Trench. Each not only scored the finalists, but also shared their insights and expertise through a series of inspirational masterclasses over the course of the week.

The evening also saw the first ever Chivas Masters Global Champion, Masa Urushido, honoured as a Grand Master, in his native Japan.

Atsushi Suzuki’s winning drinks ritual:

THE DOUBLE TALK

40ml Chivas Regal 12

20ml Campari

20ml Bianco Vermouth

Garnished with Matcha Tea Salt – or customised to your country

Stirred and served over block ice in a rocks glass, with a side serve for sharing

The Chivas Masters Collective teams:

Team leader: Atsushi Suzuki, China

Team member: Haydée Barron Flores, Mexico

Team member: Ryan Nightingale, Hong Kong

Team leader: Hyacinthe Lescoët, France

Team member: Daniel Huggins, Germany

Team member: Patryk Biadacz, Poland

Team leader: Masato Sakurai, Japan

Team member: Sandra Šalatová, Czech Republic

Team member: Aloisek Rodríguez Martínez, Cuba

Team leader: Roger Grüter, Switzerland

Team member: Abner Barrientos, Puerto Rico

Team member: Wouter Bosch, The Netherlands

Team leader: Adam Schmidt, USA

Team member: Benjamin Boyce, United Arab Emirates

Team member: Rhys Wilson, United Kingdom