BUFFALO TRACE DISTILLERY WINS TOP AWARDS AT 2017 INTERNATIONAL SPIRITS CHALLENGE

Spirits awarded three gold and one silver 

FRANKFORT, Franklin County, Ky (June 14, 2017) – Buffalo Trace Distillery received high praise during the 2017 International Spirits Challenge. Multiple whiskies from the Distillery received gold and one received silver. In total, Buffalo Trace Distillery received four medals from the ISC judging panel.

This year, the competition received more than 1,300 entries from nearly 70 countries around the globe. ISC awards are viewed as highly impressive and are big achievements for the competitors.

Buffalo Trace Distillery whiskies awarded gold include Eagle Rare 10 Year Old Kentucky Straight Bourbon Whiskey, Colonel E.H. Taylor Jr. Single Barrel Kentucky Straight Bourbon Whiskey and Stagg Jr. Kentucky Straight Bourbon Whiskey. Buffalo Trace Kentucky Straight Bourbon Whiskey received silver.

“We are very flattered by the awards our whiskies received at the ISC competition. To be ranked so highly by such a prestigious competition is a great feeling,” Master Distiller Harlen Wheatley said. “We take a strong pride in our whiskey making and we are very honored.”

This competition is in its 22nd year of judging award winning spirits. The ISC is judged by a panel of renowned judges with different specialties within the spirit industry. The competition promotes outstanding quality spirits from all over the world and enforces a rigorous and independent judging process.  Results from the 2017 International Spirits Challenge can be found at http://www.internationalspiritschallenge.com/isc2017/2017-results. 

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 17 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named “Brand Innovator of the Year” by Whisky Magazine at its Icons of Whisky America Awards 2015.  Buffalo Trace Distillery has also garnered more than 300 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com

Speyside Food and Drinks Festival Returns with a Larger Serving

Following the soaraway success of a festival launched last year to celebrate one of Scotland’s most fruitful food and drink regions, Spirt of Speyside: Distilled is to return – with an even greater range of home-grown flavours.

World leading drinks brands will join small artisan producers for the weekend festival at Elgin Town Hall on September 1 and 2 in a showcase of Speyside’s finest whisky, gin, beer and food. Classic drams will be served up alongside contemporary cocktails with speciality coffee to try alongside grown-up fudge.

This year’s event has been extended to cover two floors of the venue with even more opportunities to sample food and drink and meet the producers passionate about Speyside and its produce.

It’s not just about the tastes that makes the Speyside region  – home to more than half of Scotland’s malt whisky distilleries – renowned across the world for its food and drink. Distilled gives opportunities to experience and learn more about the flavours, through a range of tutorials or ‘masterclasses’ staged by experts.

Tickets for Distilled go on sale on at 9am on Friday, June 16 and with limited places available, food and drink lovers are urged to get in quick to ensure they don’t miss out.

Distilled is delivered by the same team behind the world-famous Spirit of Speyside Whisky Festival and the inaugural mini-festival went down a treat with audiences last year.

Festival manager Pery Zakeri says, “Distilled is a melting pot of fantastic flavours and wonderful personalities sharing their enthusiasm for fine food and drink. It offers the chance to enjoy so many different tastes, as well as broadening knowledge of food and drink through our menu of masterclasses.

“We were delighted with the feedback from our inaugural event last year, which introduced a much younger audience to Speyside’s food and drink offering, and we are building on that with this year’s offering.

“We are proud to be playing a lead role in championing the region’s booming food and drink industry by bringing producers and the public together under one roof in celebration of the Speyside larder.”

Distilled drew gastronomes from all over Scotland as well as  visitors from overseas who wanted to be part of first festival of this kind to be held in Speyside. The big global players of the drinks industry stood shoulder to shoulder with small, up-and-coming producers in a mix that went down well with audiences.

Masterclasses ranged from the chance to sample rare and cask strength drams, to cocktail making and food pairing. A range of masterclasses are being offered again this year, costing an additional £15 per person, with full details of the range and times to be announced on the event website.

This celebration of Speyside’s food and drink features four different sessions and these take place from 1-5pm and 6-10pm each day. Tickets are priced at £20 which includes entry, six vouchers for tasting samples of gin, whisky or beer, a lanyard and a Glencairn crystal nosing and tasting glass.

All whisky, gin, beer and foods on offer will have a Speyside provenance and there will be the chance to purchase products from stand holders. There will also be festival merchandise available to buy.

For more information and to book tickets  visit www.distilled.scot

Distilled is active on social media at www.facebook.com/distilledscot on Twitter and Instagram @distilledscot.  Follow the festival at #distilled17

Pictures – Distilled, a delicious mix of Speyside’s finest food and drinks, returns to Elgin Town Hall on September 1 and 2.

BUFFALO TRACE DISTILLERY EARNS PATENT PENDING FOR ITS OLD FASHIONED SOUR MASH PROCESS 

FRANKFORT, Franklin County, Ky (June, 2017) – Many years ago the “old timers” at Buffalo Trace Distillery gathered together and discussed the process for making Old Fashioned Sour Mash whiskey, which differs from the traditional bourbon production method as the mash sours naturally before fermenting.

            In April 2002, Buffalo Trace decided to recreate this process, and bottled the bourbon nine years later as part of the inaugural release of the E. H. Taylor, Jr. collection. Named for the former distillery owner and bourbon aristocrat who used this Old Fashioned Sour Mash technique for his bourbons years ago, it was only fitting Buffalo Trace Distillery would close the loop by applying for a patent on this sour mash process. Currently the patent is pending, and Buffalo Trace is moving full steam ahead on making additional stocks of Old Fashioned Sour Mash process bourbons, which will likely be released under the E. H. Taylor, Jr. line in the future. Any release using this process will now be designated as “patent pending.”

            To further cement the Taylor legacy at Buffalo Trace, the Distillery plans to start using one of the Colonel’s original fermenting vats recently found buried on property dating back to 1882 to produce some of the Old Fashioned Sour Mash similar to how he did nearly 150 years ago.  “It really is extraordinarily fortuitous how this all came about,” said Mark Brown, president and chief executive officer, Buffalo Trace Distillery. “We’ve been working on the patent application for Taylor’s process for making Old Fashioned Sour Mash since 2015, and then in 2016 we discover his fermenters inside a building he had built, with an intact foundation dating back to 1873. It was obvious once we found them and realized what it was we needed to go back and re-create the Old Fashioned Sour Mash process as Taylor did it, in his early fermenters.”

            Although the exact Old Fashioned Sour Mash process is proprietary and remains patent pending, it does differ from the standard sour mash process traditionally used in distilling in that this sour mash is naturally soured through the holding time instead of forcing the souring with the addition of spent mash from the still as is traditionally done.

            It will be several years before this sour mash patent may be approved, provided the Distillery decides to proceed with the full patent application, or just keep the existing “patent pending” status. “For us, just to have the Old Fashioned Sour Mash process patent be pending achieves a long held goal we’ve had, as a tribute to E. H. Taylor, Jr,” added Brown.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as Col. E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 17 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named “Brand Innovator of the Year” by Whisky Magazine at its Icons of Whisky America Awards 2015.  Buffalo Trace Distillery has also garnered more than 300 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com/.

CHIVAS BROTHERS MOBALISES VOLUNTEERS FOR GLOBAL DAY OF ACTION 

Employee volunteers join forces in ongoing efforts to support and develop local communities

Scotch whisky and premium gin producer Chivas Brothers marked National Volunteers Week 2017 by ramping up its efforts to support community projects nationwide. The activity formed part of the seventh edition of Responsib’ALL Day, a global day of action hosted annually by its parent company, Pernod Ricard.

Chivas Brothers’ 1,600 employees joined forces to help support and develop their local communities with dedicated projects across the UK including restoring a children’s play area through to revamping shared spaces for vulnerable children and adults. The events took place near Chivas Brothers’ sites in London and Scotland.

Throughout the year, Chivas Brothers offers a volunteering programme and provides funding to encourage positive change across areas local to its sites. Employees are able to take part in a range of different community projects including Chivas Spirit of Support – a staff inspired volunteering programme – and the company’s Doubling Up scheme, where the firm will match up to £500 in fundraising per employee. On top of that, employees can vote for a Charity of the Year which is subsequently supported through fundraising initiatives.

On Responsib’ALL Day 2017, a 100 strong team from Chivas Brothers House in Hammersmith, London, partnered with Sands End Associated Projects in Action (SEPIA) to help rejuvenate a children’s play area. Armed with paint brushes and tools, employees rolled up their sleeves to help paint fences, decorate the surrounding garden areas and complete much-needed maintenance work at the Sands End Adventure Playground in Fulham.

In Scotland, teams from Paisley and Dumbarton joined forces to volunteer with Quarriers Village, one of Scotland’s largest social care charities for vulnerable children, adults and their families. The teams were tasked with improving facilities by decorating communal spaces, installing children’s play equipment and renovating garden areas.

In addition, dozens of green-fingered employees from the company’s Strathisla Distillery helped to spruce up St Rufus Park in Keith, working with Moray Council and St Rufus Regeneration Group to paint fencing around the tennis courts and install a basketball hoop in the pavilion area.

Across Chivas Brothers’ 32 sites including Orkney, in Scotland and Plymouth, in England employees partnered with local food banks, where they donated food items for those most in need.

Laurent Lacassagne, Chairman and CEO of Chivas Brothers, said: “It’s really important for us to give our employees the chance to volunteer in their local communities and whilst we have lots of activities planned throughout the year, Responsib’ALL Day offers the opportunity to join our colleagues across the globe and collectively make a difference. Having the chance to volunteer means our employees are able to dedicate their time to a number of fantastic good causes and can also feel part of a shared mission to help build strong communities.

“This year, we are supporting a number of important projects that we hope will make a difference to the lives of those around us. I’m extremely proud of the dedication and motivation of every employee and I’m confident our efforts will have a long-lasting impact.”

Kristen Stephenson, Volunteering Development Manager at the National Council for Voluntary Organisations, added:

“Employer-supported volunteering is a great way for businesses to enable their staff to benefit a variety of good causes and make a difference to people in local communities.   Employees benefit from gaining new skills and experience including improved communication skills, confidence and increased community awareness. The business also benefits as employees bring what they have learned back to the day job.

“I hope that Responsib’ALL Day will be a great success for everyone involved and that it will inspire many of Chivas Brothers’ employees to stay involved in their local communities in the long term.”

Investing in and developing local communities is just one of Chivas Brothers business priorities along with promoting responsible drinking, protecting the planet and empowering its people.

Notes: 

About Chivas Brothers 

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard, the world’s n°2 in wines and spirits. Chivas Brothers’ award-winning portfolio features some of the world’s most revered Scotch whisky brands including Chivas Regal, the world’s first luxury whisky and the No.1 Scotch whisky in China; Ballantine’s, Europe’s No.1 Scotch whisky; The Glenlivet, the single malt whisky that set the standard; and Royal Salute, the world’s only exclusively prestige Scotch whisky range. The portfolio also includes two of the world’s leading English gins – Beefeater, the world’s most awarded premium gin, and Plymouth gin – plus a selection of highly acclaimed single malt whiskies, including Aberlour, Longmorn, Scapa, Strathisla and Tormore. The range is completed by a collection of blended Scotch whiskies operating in many of the world’s key whisky markets which includes 100 Pipers, Clan Campbell, Something Special and Passport Scotch.

www.chivasspirit.com

About Pernod Ricard 

Pernod Ricard is the world’s n°2 in wines and spirits with consolidated Sales of € 8,682 million in FY16. 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 and Malibu, Mumm and Perrier­ Jouët champagnes, as well Jacob’s Creek, Brancott Estate, Campo Viejo and Kenwood wines. Pernod Ricard employs a workforce of 18,500 people and operates through a decentralised organisation, with 6 “Brand Companies” and 85 “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.

Works have started at France’s new whisky embassy!

The Hopscotch Pub & Brewery will open its doors to the public early September, offering a Scottish home away from home with one of the largest whisky selection in France, tasty whisky-inspired cocktails, craft beers brewed by the team itself at the nearby Hopscotch Brewery and finger Scottish food.

« We’re more than excited to be bringing a piece of Scotland in Toulouse where the demand for whisky & craft beers has reached an unprecedented peak those past years. » Says founder Roderick Gaston (Aberdeen-born but raised between Dubaï & France). « It’s been more than a year that me and my team are working on this huge project – finding the perfect spot in Toulouse, right in the center, a few meters away from the famous Capitole, wasn’t an easy part… But we found the perfect location to offer a genuine Scottish experience to our future visitors, and yes, that includes wearing kilts and serving haggis in a town where most of the population has no clue you could even consider eating stuffed ewe’s stomach » –

A big challenge lies ahead for The Hopscotch Pub & Brewery : re-kindling a French population that sometimes tend to be reluctant to British cuisine. « I’ve always liked a good challenge, but I have no doubt once they’ll have tasted our haggis balls, Scotch eggs and home-made fish & chips… They’ll be all singing the praises of Scottish cuisine ! »

Trained at the world-famous Pot Still in Glasgow and The Scotch Malt Whisky Society in Edinburgh, Roderick is also bringing along his partner Anne-Sophie Bigot, known as The Whisky Lady (https://thewhiskylady.net/), whisky blogger & consultant, to help with the whisky selection and organise one-of-a-kind tasting sessions.

While whisky will be the main focus at The Hopscotch Pub & Brewery, craft beers are on top of the list as well with at least 3 permanent micro-brewed beers on tap and a fine selection of Scottish beers : « As I like to say : « a great whisky always starts with a good beer », both drinks have a lot in common and can be combined, for instance, I’m looking forward to introducing the French to the concept of « Half-and-Half » and organise whisky & beer pairings… Can’t wait to get started, it’s going to be a hell of an adventure ! »

Opening Date is set on September the 2^nd (date to be confirmed) – you can follow the latest adventures of The Hopscotch Pub & Brewery on Facebook. 

For more information : hotpscotchpub@gmail.com 
Address :
3 rue Baour Lormian
31000 TOULOUSE
France 
Closest Métro stations : Capitole / Esquirol

DOWNTOWN LOUISVILLE LAUNCHES THE BOURBON DISTRICT 

Historical markers, destination signage, banners and an event pop-up scape to highlight Downtown’s rich bourbon history 

Louisville, Ky. – The first phase of the Bourbon District – an initiative that pays homage to Downtown Louisville’s rich bourbon history and recognizes the city’s current bourbon industry boom – was unveiled on April 25, 2017 on Main Street in front of the Kentucky Center for the Performing Arts.

Featuring Historic Site signs, Destination signs, banners and a pop-up “event scape,” the Bourbon District is a collaborative effort led by the Louisville Downtown Partnership (LDP), Louisville Metro Government and the Louisville Convention and Visitors Bureau, in cooperation with Downtown’s Bourbon industry community.

At one time, Main Street was a hub of activity for the bourbon industry due to its proximity to the river. “Main Street is truly the home of Louisville’s bourbon industry, both historically and in its current resurgence,” said Rebecca Matheny, Executive Director of the Louisville Downtown Partnership (LDP).

“Today, ‘Bourbonism®’ is thriving in Downtown Louisville, with four distillery experiences already open and three more planned within the next few years,” said Mayor Greg Fischer, who unveiled the first historical marker on Main Street.  The Bourbon District will use the public right of way to create an engaging and educational aesthetic for pedestrians while supporting the ongoing development of the bourbon industry in Downtown Louisville.

The renaissance of bourbon has sparked tourism and development in Downtown Louisville.

“While Louisville’s bourbon story goes back to the late 1700’s, it’s only been in the last decade that bourbon tourism has become a defining point of our city’s authenticity. We are thrilled to be part of sharing this cultural heritage with locals and visitors and think it will enhance their appreciation of Louisville’s unique destination experience,” said Karen Williams, President and CEO of the Louisville Convention & Visitors Bureau.

When complete, the Bourbon District will be concentrated along Main Street from Jackson Street to 10^th Street, and along Fourth Street from Main Street to Broadway.

 Solid Light, a local Louisville company nationally recognized for designing and building extraordinary visitor experiences, created the Bourbon District to be a walkable experience.

“When visitors come to the Bourbon District, they will have an authentic experience learning about Louisville’s bourbon heritage and experiencing its resurgence,” said Solid Light Owner/President Cynthia Torp. “Working with the Louisville Downtown Partnership to create the Bourbon District was especially meaningful for us because our roots are here, so we are dedicated to keeping the history of our community alive. With every piece of history we uncovered and historical marker we designed, our passion for the project and for sharing Louisville’s bourbon story grew.”

Phase I, unveiled today, is concentrated on Main Street between Fourth and Sixth streets and will highlight the four active bourbon attractions.  Plans for Phase II, which will be located on the southwest corner of Fourth and Main streets, include a grand sculptural element as part of a Story Hub, an informational and interactive center of the Bourbon District.  Phase III will include at least eight more Historic Site signs and Destination Signs for the upcoming bourbon experiences.

Phase IV will include further activations to make the corners of Fourth and Main Streets distinctive pedestrian areas.  “Bourbon is such a significant part of Downtown Louisville’s history, and the Bourbon District will help us tell that story to locals and visitors from all across the globe,” Matheny added.

LDP drives economic growth in Downtown and adjacent central-city neighborhoods for the benefit of the entire region, as well as oversees multiple on-street enhancements that help establish Downtown Louisville’s distinctive character and widespread appeal.  LDP believes the economic engine of any great city starts with a strong Downtown. For more information, go to:  www.louisvilledowntown.org.  LDP can be contacted at 556 S. Fourth Street; Louisville, KY 40202; (502)584-6000.

About Solid Light

Solid Light designs and builds exhibits and visitor experiences that engage, enlighten, and inspire.  We are passionate champions of a client’s vision, bringing powerful stories to life through comprehensive, start-to-finish content, design, fabrication and installation services. https://www.solidlight-inc.com/

R&B Distillers undertakes barley variety trial on Raasay

Craft whisky makers, R&B Distillers, who are in the process of building the first legal distillery on the Isle of Raasay, have the long-term ambition of using all-local ingredients – water, peat and barley – to create a spirit that is a true reflection of this uncommon terroir.

The Isle of Raasay Distillery is uniquely situated on the small and fertile island of Raasay. As part of the distillery build project, R&B Distillers wanted to establish whether it would be possible to grow and ripen barley, suitable for whisky making, on the island. With a Celtic well on site providing access to the high mineral content water, as well as a plentiful supply of peat in the North of the island, R&B Distillers was curious to investigate if it would be possible to create a truly local whisky.

In April 2017, R&B Distillers began to trial barley growing on the island with five different barleys: Bere, Concerto, Tartan, Iskria, Kannas. Once R&B has found a variety that ripens well and has a low enough moisture content for malting, the barley will be sent away to be malted using Raasay peat. The barley will then be returned to the distillery and used to create a lightly-peated Raasay Single Malt.

This distillery build project has relied upon the island resources: the stone used to build the supporting wall at the rear of the distillery is from the site itself; wood from the site will be used for furnishings within the accommodation. The most invaluable resource has been the local community: the knowledge of island water, distilling history, building expertise, local infrastructure and hospitality. For the barley project, the advice and support of neighbouring local farmer, Andrew Gillies has been vital. Andrew, along with John Gillies and Alasdair MacAskill, have disked, ploughed, rolled and sowed the land as well as broadcasting it with lime and fertiliser. As a result, the process of growing Raasay barley is underway. This has all been made possible with the knowledge and help of Peter Martin of Highland’s and Island’s University Agronomy Institute.

If the trials are successful, R&B Distillers intends to hold an open day for all local farmers and crofters to see the results as well as hear about the future of barley growing on Raasay. R&B plans to offer local farmers and crofters an alternative crop to grow, with a guaranteed end customer. Working directly with the primary producer, R&B will shorten its supply chain and offer an agreed price for any crofters on Raasay, Skye or Kyle that can grow the successful variety for distillery use.

R&B Distillers have the ultimate long-term objective of growing enough local barley on Raasay, as well as on Skye and Kyle, to produce a single malt from 100% locally grown barley. While acknowledging that this whisky may only be a small percentage of total production, R&B is keen to challenge the limitations of production in such a remote and unusual location.

NOTES

Please find information about the barley varieties under trial below:

• Bere Barley was grown on Raasay 40 years ago and is a traditional and very early maturing Scottish barley (6-row; harvested 21 days earlier than Concerto in Orkney in 2016).

• Concerto is the most widely grown UK malting barley (2 row; later than average maturing)

• Tartan is a variety which had a provisional recommendation for distilling and which was grown for several years in Orkney for Highland Park Distillery (2-row; harvested 6 days earlier than Concerto in Orkney in 2016);

• Iskria is an Icelandic variety (2-row; similar in maturity to Bere)

• Kannas is a very early Swedish variety (2-row; similar in maturity to Bere)

Champion Named in Heaven Hill Brands 2017 “Bartender of the Year”

BARDSTOWN, KY – Heaven Hill Brands and Liquor.com announced today the champion of the 2017 Bartender of the Year competition. After a nationwide search to find the top bartenders across America, Nathan O’Neill from the Nomad Bar in New York City is the 2017 Bartender of the Year and the recipient of $15,000.

“I’m excited to be the 2017 Heaven Hill and Liquor.com Bartender of the Year. It was an incredible experience, set in such a beautiful location,” said O’Neill. “The standard of the competitors was absolutely fantastic and the atmosphere was perfect the whole time.”

Eight finalists competed beachside at the St. Regis Bahia Resort in Puerto Rico on June 5. Final bartenders competed in a “beverage program” challenge creating an original cocktail utilizing ingredients native to Puerto Rico that was presented as if being considered for the St. Regis beverage program. The challenge was broken down into several sections, including selection of ingredients, concepting, ingredient preparation, recipe development, and presentation. Contestants were also asked to create two classic cocktails, one shaken and one stirred. Judging was based on the quality of the cocktails, the adherence to the guidelines, the technical performance, and the overall presentation.

Over 844 original cocktail recipes using Domaine de Canton French Ginger Liqueur, Elijah Craig Small Batch Bourbon, PAMA Pomegranate Liqueur, and Rittenhouse Rye Whisky were submitted online nationwide beginning August 1, 2016. 32 semifinalists then competed in San Francisco, Las Vegas, Miami, Dallas, Nashville, Denver, Chicago and New York throughout February and March. The top contestant from each regional semifinal vied for the title of Bartender of the Year and $15,000 at the St. Regis Bahia Resort in Puerto Rico.

“Our bartender of the year competition continues to raise the bar for innovation and professionalism in the hospitality industry,” said Kate Latts, Vice President Marketing for Heaven Hill Brands. “Congratulations to Nathan O’Neill, and to each of the contestants for their commitment to excellence and creativity.”

National Brand Educator for Heaven Hill Brands Lynn House, Bar Manager of Clyde Common & Pépé Le Moko Jeffrey Morgenthaler, and Owner/Bartender of Pouring Ribbons Joaquín Simó, and 2016 Bartender of the Year Abigail Gullo judged the final eight bartenders. Finalists were challenged on their full range of skills as hospitality professionals. Judges were looking for the ultimate bartender who displays the total breadth and aptitude all bartenders aspire to embody.

Grounded in the original Bartender of the Year Competition hosted by Domaine de Canton starting in 2009, Heaven Hill Brands resurrected the competition due to strong demand from bartenders worldwide. Abigail Gullo of Compere Lapin in New Orleans set the bar as the champion of the inaugural Bartender of the Year competition in 2016. Visit the official competition website at www.bartenderoftheyear.liquor.com for complete competition details and names of this year’s semifinalists.

The following bartenders competed in the 2017 Bartender of the Year Finals:

Founded in 1935, Bardstown, KY-based Heaven Hill Brands (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Larceny, Elijah Craig and Henry McKenna Bourbons; Deep Eddy Vodka; Burnett’s Vodkas and Gin; Admiral Nelson’s and Blackheart Rums; HPNOTIQ Liqueur; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Domaine de Canton Ginger Liqueur; Lunazul Tequila; and Rittenhouse Rye Whisky.

Heaven Hill reminds you to “Think Wisely.  Drink Wisely.”

R&B Distillers – 10 year membership to an exclusive whisky club – Na Tùsairean Club

R&B are building the first distillery on the Isle of Raasay in Scotland. Na Tusairean Club members are given the opportunity to invest in an evolving craft whisky brand and to add rare and exciting new drams to their personal whisky libraries. Members will receive an annual supply of single malt including as well as  exclusive use of luxury members’ accommodation on Raasay with striking views of the Cuillin mountain range on the neighbouring island of Skye.

Membership is valued at £1999 worth of benefits for 10 years but is priced at £999 (one of payment) or £55 a month over 18 months. 

Borders – Highland Single Grain from R&B Distillers 

R&B Distillers’ Borders whisky is a testament to the co-founder’s 19th century heritage; Alasdair Day’s great-grandfather blended whisky in the Coldstream and are planning to build a distillery in Peebles to honour this history. Matured in Bourbon casks and finished in Oloroso sherry casks, Borders has been produced to reflect the soft rolling landscape of this region through its light, sweet notes. Surprisingly dry on the palate with the sherry influences dominating, this herbaceous and golden whisky pairs well with dark praline chocolates.

The 70cl bottle is priced as £49.95

Edinburgh’s First Single Malt Whisky Distillery for 90 years Launches Fundraising Drive 

UK investors have the opportunity to invest in a brand new single malt whisky and spirits distillery which will see malt distilling brought back to Edinburgh for the first time in 90 years.

Holyrood Distillery has 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.

Led by Johnston Carmichael, the fundraising launch marks the latest milestone in the distillery’s development, following the City of Edinburgh Council’s decision last year to approve development of the historic Engine Shed building and site on St Leonard’s Lane into a distillery and visitor centre.

The funds will be used to renovate the 180-year old City-owned building, purchase and install equipment, create the visitor experience and provide working capital to cover the early costs of start-up and production.

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.

The visitor centre – Holyrood’s ‘Home of Flavour’ – will provide an immersive sensory and educational experience aimed at enlightening and delighting its visitors as they explore the world of flavour.

Distilling of Holyrood whisky will begin in late 2018, with bottles hitting the shelves as early as 2021, but only if they meet the distillery’s quality standards.  Holyrood’s ‘flavour first’ focus will be brought to life early in 2018 with prototype gins and liqueurs for test marketing. Products will then be produced ready for the distillery opening to the public later in 2018.

Rob Carpenter, Managing Director, Holyrood Distillery said:  “We feel truly fortunate to have the opportunity to be part of bringing single malt distilling back to Edinburgh after far too long an absence. Kelly, David and I all love our spirits and we’re incredibly enthusiastic about making flavour-filled single malts, gins and other cool tipples as well as creating an experience which allows our visitors to truly immerse themselves in the world of Holyrood. We are confident that by placing a working distillery in the heart of Edinburgh’s capital, with the visitor numbers and cash flow that is expected to provide, we are creating something that is quite different from the typical distillery start-up.”