Eight dram-tastic finalists are revealed in the Spirit of Speyside Whisky Festival Whisky Awards

Single malts from the stable of whisky giants Chivas Brothers have taken the lion’s share of nominations in this year’s expanded Spirit of Speyside Whisky Festival Whisky Awards. A panel of industry experts shortlisted the firm’s drams in three out of four categories following a blind taste test.

The distiller’s Aberlour a’bunadh, Aberlour 12-year-old and Glenlivet 18-year-old have all been shortlisted for the accolades. The number of categories in the awards has been expanded from three to four this year in order to reflect the huge range of Speyside whiskies in circulation.

The eight finalists will now be put through the taste test by members of the public at a series of roving judging sessions taking place during the Spirit of Speyside Whisky Festival, which runs from April 27 to May 1.

In the non-age statement category Aberlour a’bunadh is up against Tamdhu Batch Strength 002 – a malt produced by Ian MacLeod Distillers.

In the category for malt 12-year-old and under, the Aberlour dram will battle it out with Cragganmore 2004 Distiller’s Edition, produced by Diageo which also has another finalist in the 20 and over category.

In the 13-20-year-old section it is a head to head between two of the world’s biggest brands: The Glenlivet 18-year-old will go up against Glenfiddich 15-year-old from William Grant and Sons.

The two shortlisted whiskies in the 20 years and over category are Mannochmore 25-year-old Special Release and The Macallan 30-year-old Sherry Cask, produced by The Edrington Group.

The judging panel was made up of expert noses from the spirits industry, including retailers, writers and hoteliers. Among them were renowned French food and drink writer Martine Nouet, Mike Lord from drinks emporium The Whisky Shop Dufftown and Dave Broom, editor-in-chief of industry bible scotchwhisky.com and the current holder of the Spirit of Speyside Whisky Festival International Ambassador Award.

Festival director Julie Fraser, who manages the awards programme, says the panel of nine judges had a very difficult time whittling down the 48 entries across the four categories.

“I don’t envy them their task. Although it sounds like the perfect way to spend a wintry afternoon on Speyside, it is actually a really difficult role to perform and it is not one that I, even as a whisky fan, would relish,” she says.

“As with any other awards scheme, the judging is always performed in a blind taste test to ensure that the results are completely neutral.  Although the panel may sometimes have an idea about what is in the glass they have no way of knowing for sure and I think it is quite fair to say that a few of them were rather surprised when the identities of the whiskies were finally revealed.

“The judges felt that all of the entries were of a very high standard this year, and it made their job of selecting just two finalists in each category particularly difficult.“

Festival chairman James Campbell adds, “From the discussion that took place afterwards I think that we were able to dispel the myth – once again – that such a thing as a typical Speyside whisky exists.

“Over the many years that these awards have been running we have been able to shake off the perception that Speyside always equals light and fruity: the reality is that Speyside whiskies offer something for all palates from the rich and fruity to the spicy and peated and to the light and floral.

“But the judges have now had their say and the final decision rests in the hands of the public who attend the roving judging sessions. Last year hundreds of votes were cast, and every year we see more and more people wanting to participate, place their vote and help influence the eventual winners.

“I think our distillers would agree that the fact that these awards are voted for by the whisky-drinking public – the people who actually go out and buy their product – makes winning all the more of a special achievement.”

The Spirit of Speyside Whisky Festival Whisky Awards made its international debut last year when one of the judging sessions was held overseas. The event was hosted in Scotia Spirit – a luxury Scottish food and drink store based in Cologne, Germany.

The success of that event has led the organising committee to consider holding judging sessions in other international locations this year. Plans are still being finalised, but it is anticipated that five overseas panels will be held before the start of the Festival.

The awards are sponsored by Forsyths of Rothes – the coppersmiths responsible for building many of the pot stills in which the shortlisted single malts were distilled. The judging took place at the luxurious Knockomie Hotel in Forres, which sponsors the tasting session.

The awards prize-giving will take place at the Festival closing ceilidh on Sunday, April 30 at Knockando Distillery.

Based in the heart of Scotland’s malt whisky country, the Spirit of Speyside Whisky Festival takes place over five fun-filled days from April 27 to May 1, 2017. It comprises over 500 events, taking place from Kingussie in the south to Forres in the west and Buckie in the east.

Visitors, who come from all over the world to celebrate Scotland’s national drink, can enjoy exclusive distillery tours, whisky nosing and tastings, food pairing events, music, outdoor activities and other cultural attractions.

More information about the Festival is available at http://www.spiritofspeyside.com/ Tickets are available to buy for all events – including the awards judging sessions – from the website from February 7. The Festival is active on social media – facebook.com/WhiskyFestival and @spirit_speyside on Twitter and Instagram. Use the hashtag #dram17

Picture captions: Judges in the Spirit of Speyside Whisky Festival Whisky Awards – including director of Keepers of the Quaich Annabel Miekle and whisky writer and consultant Blair Bowman – carried out a blind taste of malts to draw up their shortlist of finalists.

Eight malts have made it through to the final of the Spirit of Speyside Whisky Festival Whisky Awards.

Notes

The Spirit of Speyside Whisky Festival is committed to promoting responsible drinking. Visitors travelling to and from Festival events can take advantage of a range of transport options. Spirit of Speyside Whisky Festival has received funding from Event Scotland and is also financially supported by many other private and public partners.

The Spirit of Speyside Whisky Festival is part financed by the European Regional Development Fund Programme 2014 to 2020. The Scottish Government is the managing authority for the European Regional Development Fund Programme.

The whisky devoted bar, Scotch, at the historic Balmoral Hotel in the heart of Edinburgh has created a zingy, Valentine’s cocktail using R&B Distillers’ single malt – Raasay While We Wait. This whisky cocktail would make the perfect pre-dinner drink or an amorous nightcap on Valentine’s Day (14th February).

Scotch Bar Manager, Fraser Robson, has conceived this bespoke cocktail showcasing the fruitiness and versatility of Raasay While We Wait in an elegant blend with Grand Marnier, dry Vermouth and a refreshing twist of orange. The cocktail will be available to order at Scotch on Valentine’s Day and drinkers will also be invited to try a dram of this new and complex scotch.

Cosy tweed sofa, plush velvet armchairs and an atmospherically lit whisky library of over 500 whiskies makes Scotch a highly romantic setting for a Valentine’s date. Access to the stunning private roof top of the Balmoral Hotel can be also be pre-booked for a scenic proposal spot and a beautiful backdrop for a wedding photo shoot.

Proud to pioneer handcrafted whiskies of uncommon provenance, R&B Distillers, an exciting new whisky brand, launched their new premium whiskies in November 2015. Firmly ingrained in family history whilst simultaneously being a taste of the brand’s evolving future, Raasay While We Wait and Borders, two distinct and characterful whiskies, mark a new chapter for R&B Distillers.

R&B stands for Raasay and Borders, two unique landscapes brought together through one whisky company. Co-founder Alasdair Day embodies this coupling. His great grandfather, Allan MacDonald, hailed from the Hebrides while his other great grandfather, Richard Day was a master blender in the Borders in the early 19th Century. It is this history that has prompted R&B’s ongoing project to build distilleries at these twin roots in the Isle of Raasay and in the Scottish Borders.

R&B have been granted permission by the Highland Council to bring the first legal distillery to Raasay in the Inner Hebrides, an island where illicit distilling was once rife. While the distillery is being built, R&B have released the aptly named Raasay While We Wait whisky, a preview of the calibre and flavour of whisky yet to come with every sip certain to transport the drinker to the rugged island of Raasay.

With Raasay While We Wait, R&B Distillers have crafted a single malt whisky by bringing together two expressions from one distillery: one peated, one un-peated. This precise combination is a tantalising prediction of the flavours that will be produced at the new distillery on the Isle of Rasaay, off the remote west coast of Skye. The smoky peat aroma is softened in the finishing process which occurs in French oak Tuscan red wine casks and results in a unique, lightly fruity aroma and a heather hue. Raasay While We Wait has now been awarded three prestigious international awards: In May 2016, the whisky received a bronze medal in the International Spirits Challenge (ISC), in August this was followed with a Silver Medal at the International Wine & Spirits Competition (IWSC) and in November a bronze from the Hong Kong International Wine & Spirit Competition (HKIWSC). The awards are tremendous accolades for such a young whisky.

Meanwhile, Borders echoes the soft rolling landscape of its future location in the South of Scotland. This single grain whisky is lighter and softer in flavour than the smoky peat dram of Raasay While We Wait. Matured in Bourbon casks and finished in Oloroso sherry casks, Borders has been produced to reflect a lowland style. Alasdair Day’s great-grandfather blended whisky in the Coldstream and now, over 150 years since the last distillery in the Scottish Borders, Alasdair is returning to his roots and planning to reinstate whisky in this forgotten region. In 2015, Peebles was selected by the Scottish public as the preferred location for the new distillery. In November 2016 Borders was awards its first international award – a bronze medal in the HKIWSC.

As a precursor to the new distilleries being built, R&B Distillers offers membership to the Na Tùsairean club (Scots Gaelic for ‘The Pioneers’) – an exclusive offering for whisky aficionados. The inaugural 100 casks of Raasay whisky will be bottled exclusively for Na Tùsairean members who will receive one bottle each year for ten years, gradually acquiring a rare collection of R&B Whisky. Members will also receive miniatures so they can experience a dram of the whisky without breaking into their collector’s bottle and are entitled to the equivalent of one night’s stay per year for the duration of their membership in the luxury members accommodation.

Raasay While We Wait, priced at £56.95 and Borders priced at £49.95 are available to buy directly from the R&B Distillers website: www.rbdistillers.com

T: 0131 564 0761 E: sales@rbdistillers.com

NOTES

RETAILERS UK:

• Master of Malt (online)

• Whiski Rooms (Edinburgh shop)

• Oban Whisky & Fine Wines (Oban)

• Shop4Whisky (online)

• JL Gill (Crieff)

• Royal Mile Whiskies (Edinburgh & online)

• Raasay Community Store (Raasay)

• Jeffrey Street Whisky & Tobacco (Edinburgh)

• The Whisky Shop (Dufftown)

• Mainstreet Trading Co. (St Boswells, Scottish Borders)

• Oblo Bar (Eyemouth, Scottish Borders)

BARS/RESTAURANTS

• Whiski Rooms (Edinburgh bar)

• Teuchters Landing (Edinburgh Leith)

• Teuchters West End (Edinburgh West End)

• Drysbrugh Abbey Hotel (Drysbrugh)

• Raasay House Hotel (Raasay)

• Sconser Lodge (Skye)

TASTING NOTES:

‘While We Wait’

Aroma: Surprisingly very little smoke on the nose but instead light fruity notes come through.

Colour: Natural colour, heather tinted imparted from Tuscan red wine oak casks.

Taste: Instantly there is peat smoke and spice (a distant campfire, black pepper, liquorice, oak and then the sea breeze) slowly this is balanced with the dry fruit from the Tuscan red wine casks (black currant, blackberry, raspberry and cherries).

Finish: A long lingering finish.

Food Pairings: Pairs well with Sconser Scallops, Smoked Salmon, game, grouse, woodcock, venison, creamy blue cheese, bacon, haggis.

ABV: 46% Non-Chill Filtered

Year released: November 2015 – 1st Release Limited Edition

‘Borders’

Aroma: Prominent sherry notes on the nose, hints of sugar-coated nuts.

Colour: Natural colour, lightly golden taken from sherry finishing casks.

Taste: Surprisingly dry on the palate with the sherry influences dominating. Walnuts balanced with vanilla, herbaceous and floral notes coming through towards the end, and just a touch of warm spice.

Finish: Lingering, dry and complex.

Food Pairings: Pairs well with Cocoa Black dark praline chocolates.

ABV: 51.7% Non-Chill Filtered

Year released: November 2015 – 1st Release Limited Edition

Pioneering craft brewery evolves into whisky distillery 

ONE of Australia’s early craft breweries has grown up to become a premium whisky distillery.

The Steam Exchange brewery in Goolwa, South Australia, has been rebadged Fleurieu Distillery, realising a lifelong dream for head distiller Gareth Andrews.

The distillery, on the edge of the River Murray about and hour’s drive south of Adelaide, released its first single malt whisky just before Christmas and has almost sold out despite its $260 a bottle price tag.

The next release is due in April while a new 36-hectolitre still is expected to be delivered before the end of the year.

Andrews has resumed distilling after a hectic tourism season at his waterside cellar door, which sits between the Goolwa Steam Ranger train station and the wharf where river cruises on vintage paddle steamers regularly depart.

The unpeated first release was matured in 100-litre ex-Seppeltsfield port barrels for about “three summers” resulting in a “big thick, oily, punchy, gutsy whisky”.

Whisky from the five barrels was selectively blended to produce 600 bottles, allowing Andrews to maintain consistency and produce something he felt reflected the “whisky terroir” of the Fleurieu Peninsula.

While 350 bottles of the first release were pre-sold as whisky bonds before bottling, the remaining 250 bottles are being sold at the cellar door, through the distillery’s website and by the nip at specialty bars such as Hains & Co in Adelaide. Only about 70 bottles remain.

“They’re first-use barrels so they are at their maximum strength and we’ve had them cut down to 100-litre barrels,” Andrews said.

“We are looking at the premium end so we released at 52 per cent.

“The next one will still be port barrel but it will be what I call a medium peat and we are looking to produce that one at full-on cask strength – around 62 per cent straight out the barrel with no watering down.”

The distillery also produces G-Town Gin and still brews beer but both are only sold at the cellar door along with a selection of boutique Langhorne Creek wines.

“We also have whisky sitting in sherry barrels from McWilliams both peated and unpeated but our sherry barrel whiskies won’t be out until next year,” Andrews said.

“At the moment we’re using first-use barrels so it’s big thick, oily, punchy, gutsy whiskies.

“The customers we’re looking for are obviously not people who want to mix it with Coke, we’re looking for adventurers who don’t mind paying that extra for a very high-quality product that stands out.

“We’re looking for people who want to travel that winding road and live a life less ordinary.”

Andrews said he was trying to source bourbon barrels to mature his next batch in.

He said the “maritime” conditions at Goolwa, less than 3km from where Australia’s longest river meets the Southern Ocean, were ideal for maturing whisky because of its fresh sea breezes, fluctuating temperatures range and mild summers.

Goolwa is at the southern end of the Fleurieu Peninsula, which is also home to the McLaren Vale wine region and the McLaren Vale Distillery.

Andrews began the brewery in 2004 and was one of only three craft breweries in South Australia at the time.

The success of the business allowed him to eventually become a distillery, which had been a long-term goal. The businesses focus is now 90 per cent whisky, 5 per cent gin and five per cent beer.

“As the craft beer game evolved people became really fixated with the IPA style whereas I am a big fan of the more traditional style English ales,” Andrews said.

“We decided that was not the style we were interested in and we wanted to go off and do other things.

“There comes a point where you have to ask ‘what am I most passionate about’ and focus on that.

“For us down here our passion for whisky has grown and grown and the beer side has become less important – we’ll always have our Steam Exchange brand but it’s in the background now.”

The similarities between making beer and whisky have helped Andrews reach his distilling goal, which he said was simply not an option when he opened the brewery 15 years ago.

“Even in 2004, just to find brewing equipment was really hard so back then the concept of setting up a distillery was unheard of because you just couldn’t access the equipment,” he said.

“Effectively from a distiller’s perspective, making whisky wash is very close to making beer without hops in it. There’s a few things you’ve got to change like mashing temperatures and a few chemistry issues you’ve got to deal with but effectively it’s the same process.”

The distillery’s 12-hectolitre still, custom made by Knapp Lewer in Tasmania, is a small version of the still at Islay distillery Caol Ila – one of Andrews’ favourites.

Andrews has engaged Knapp Lewer to make him a larger 36-hectolitre version of the still, which he hopes to have before the end of the year.

His wife Angela – who has worked for more than 20 years as a librarian/teacher is becoming more involved in the business from next week by taking a year off from her job to learn the distilling ropes.

“Basically by October/November she will be able to walk in and do her own cuts – heads and tails – and create her own whisky,” Andrews said.

“We are going to train her to become South Australia’s first female whisky distiller.”

“The promotion of women into whisky is fairly important so Angela is going to set up a blog and every week go through what it’s like going from being a librarian to being a whisky distiller.”

On your marks, get set, go – scramble expected as exclusive tickets for Spirit of Speyside Whisky Festival go on sale 

Tickets for the 2017 Spirit of Speyside Whisky Festival will go on sale next week – and organisers expect a scramble for a handful of exclusive tickets that will allow visitors to enter the doors of distilleries which have never before opened to the public.

It is anticipated that tickets for tours of Speyburn, Knockdu and Balmenach distilleries – all taking part in the Festival for the very first time – will sell out within a matter of hours when the event website opens for business on February 7.

In previous years, whisky connoisseurs from the UK and overseas have jumped at the chance to step inside distilleries which are only open during the Festival and tick another visit off their ‘bucket list’.

Speyside is the most prolific whisky producing region in Scotland. With more than 50 distilleries to its name – including world leading brands like The Glenlivet, Aberlour, Cardhu, Glenfiddich and The Macallan – it is home to more than half of all Scotland’s distilleries.

Speyburn, Knockdu and Balmenach will be joined by a range of other venues which have previously featured in the Festival line-up but do not host visitors at any other time of the year.

Other distilleries which are only opening to the public during the Festival from April 26 to May 1 include Tamnavulin, Speyside, Dalmunach, Tormore, Glenallachie, Glen Keith and Longmorn. Boormalt Maltings at Buckie will also be inviting festival goers inside: it took part last year and its tours were among the first events to sell out.

Spirit of Speyside Whisky Festival manager Pery Zakeri says she expects many hot tickets to disappear within hours of going on sale on Tuesday.

She adds, “If you are a real whisky enthusiast then you will understand and appreciate just how special it is to be able to access these distilleries, and it is why tickets for these events sell out so quickly.

“It is almost like belonging to a small and exclusive club because so few people can say that they have stepped across the threshold. For those who are truly passionate about Speyside whisky, being able to say they have visited somewhere only a handful of other people have been is like wearing a badge of honour.

“There are many distilleries in the region with facilities that allow visitors to turn up at any time and take a tour, but only during the Festival can people get inside virtually all our 50-plus local distilleries.

“Our ability to get venues that do not usually host visitors to run exclusive tours over the five days of the Festival is what makes the difference between our event and other festivals. We have been running for almost 20 years and connoisseurs – as well as those who are just getting a taste for Scotch whisky – know that this is where they need to come if they want an authentic whisky experience.”

Visitors will have the opportunity to plan their visit and draw up a hit list of events they want to attend today (Thursday, February 2) when the programme for the Festival is revealed at www.spiritofspeyside.com

Tickets will go on sale a few days later at 12 noon on February 7. The time has been selected so that people across different time zones have an equal chance to get their hands on the most popular tickets.

However, the Spirit of Speyside Whisky Festival offers more than just distillery tours that will appeal to die-hard whisky fans. The programme has been designed to appeal for everyone from connoisseurs to those with a curious interest in Speyside whisky – and it’s possible to visit without touching a drop of the region’s most famous export.

During the five-day event, visitors will have the opportunity to go take part in whisky tastings and nosings, learn how to match the amber nectar with food, enjoy Scottish traditional and contemporary music, take tours of whisky country on foot, by road, by rail and even by canoe, and enjoy fun activities like glass blowing and whisky tumbler carving.

Festival chairman James Campbell says, “For years Speyside has been a bit of a hidden gem, but we now welcome visitors from all over the world and a huge number travel to the event from outside Scotland.

“We’ve previously welcomed visitors from Australia, North America, South America, Africa and Asia as well as Europe and we are standing by to see yet another increase in international guests when the tickets go on sale on Tuesday.”

Paul Bush OBE, VisitScotland’s director of events, says, “The Spirit of Speyside Whisky Festival is a fantastic event, attracting people from all over the world. Whether you’re a connoisseur or just discovering the delights of Scotland’s national drink, the Festival offers everyone an exciting and innovative programme of events to enjoy.

“EventScotland is delighted to again be supporting the Festival, which is the perfect stage for celebrating whisky and the cultural heritage of Speyside.”

Based in the heart of Scotland’s malt whisky country, the Spirit of Speyside Whisky Festival takes place over five fun-filled days from April 27 to May 1, 2017. It comprises over 500 events, taking place from Kingussie in the south to Forres in the west and Buckie in the east.

More information about the event is available at www.spiritofspeyside.com and tickets are also available to buy on the website. The Festival is active on social media – facebook.com/WhiskyFestival and @spirit_speyside on Twitter and Instagram. Use the hashtag #dram17

Tickets for the Spirit of Speyside Whisky Festival – celebrating Scotland’s most prolific whisky producing region and home to a host of internationally renowned brands – will go live at 12 noon on Tuesday, February 7.

Notes

The Spirit of Speyside Whisky Festival is committed to promoting responsible drinking. Visitors travelling to and from Festival events can take advantage of a range of transport options. Spirit of Speyside Whisky Festival has received funding from Event Scotland and is also financially supported by many other private and public partners.

The Spirit of Speyside Whisky Festival is part financed by the European Regional Development Fund Programme 2014 to 2020. The Scottish Government is the managing authority for the European Regional Development Fund Programme.

EventScotland  

EventScotland is working to make Scotland the perfect stage for events. By developing an exciting portfolio of sporting and cultural events EventScotland is helping to raise Scotland’s international profile and boost the economy by attracting more visitors. For further information about EventScotland, its funding programmes and latest event news visit www.EventScotland.org. Follow EventScotland on Twitter @EventScotNews. 

EventScotland is a team within VisitScotland’s Events Directorate, the national tourism organisation which markets Scotland as a tourism destination across the world, gives support to the tourism industry and brings sustainable tourism growth to Scotland. For more information about VisitScotland see www.visitscotland.org or for consumer information on Scotland as a visitor destination see www.visitscotland.com.

Wyoming Whiskey Releases Double Cask Sherry-Finished Bourbon 

Kirby, WY (Jan. 31, 2017) – Wyoming Whiskey is releasing a limited edition, sherry-finished bourbon this month. Wyoming Whiskey Double Cask is the first barrel-finished product from the Wyoming-based distiller. Pedro Ximenez barrels were chosen to compliment the flavor profile of specifically chosen barrels of five-year-old Wyoming Whiskey bourbon.

Wyoming Whiskey Head Distiller, Sam Mead, developed the creation with the tasting input of industry specialist and master blender, Nancy Fraley.

Fraley gave the Double Cask excellent marks. According to Fraley, the Sherry-Finished Bourbon features dark, autumnal notes of dried apricot and fig, stewed prune, black currant and toasted nuts. There are hints of candied orange peel, vanilla butter cream, and molasses underneath. The finish is comprised of dark, dried fruit followed by warm, brown baking spices.

“While traditional bourbon continues to be our focus, it is important to show that a variety of great whiskies can be made in Wyoming,” said Co-Founder, David DeFazio. “Both our recent Outryder Straight American Whiskey and Double Cask Sherry-Finished Bourbon are outstanding. We decided to finish our five year-old bourbon in Pedro Ximenez barrels because they complement our base spirit perfectly. We may experiment with other finishes in the future, but we’re really pleased with Double Cask’s flavor profile.”

A limited release of 110 cases of Double Cask will be available for purchase in Wyoming, New York, New Jersey, Colorado, Illinois, Texas and California. Double Cask retails for $59.99 per 750 ml bottle. The first state to receive this unique whiskey will be Wyoming.

Wyoming Whiskey is holding fast to their western heritage, producing whiskey the right way, not the easy way: from the ground up. Using all regionally sourced, non-GMO ingredients, Wyoming Whiskey respects the maxims of great bourbon, yet also reflects the feel and taste of the place it was made.

About Wyoming Whiskey
Wyoming Whiskey has a simple goal: to create America’s next great bourbon. Based in Kirby, Wyoming, the company and product is a collaboration between its partners and 97,818 square miles of Wyoming. The Mead family first came to Wyoming as ranchers in 1890 and the state defines them, and their whiskey. They use the finest corn, wheat, barley, and water from the Big Horn Basin and promote Wyoming’s natural and human resources. Every drop of this bourbon is 100% Wyoming. To learn more, visit wyomingwhiskey.com.

NBA AND JACK DANIEL’S ANNOUNCE NEW PARTNERSHIP 

— Jack Daniel’s Becomes Official Spirit Brand of the NBA — 

NEW YORK, Jan. 27, 2017 – Jack Daniel’s and the National Basketball Association (NBA) announced today a new multiyear partnership making Jack Daniel’s an official marketing partner of the NBA, the Women’s National Basketball Association (WNBA), the NBA Development League (D-League), and USA Basketball.  This marks the largest partnership with a professional sports league in the brand’s history.

Jack Daniel’s will tip off the partnership during NBA All-Star 2017 in New Orleans with Jack Daniel’s House No. 7 – its hospitality and experiential event, which will be open for two nights bringing local fans and NBA guests together for musical performances, guest rooms with unique programming, eclectic eats inspired by southern cuisine, and basketball-themed activities.  Jack Daniel’s will also serve as a partner of the NBA All-Star Celebrity Game.

“We are proud to partner with Jack Daniel’s, an iconic brand with a rich history and a reputation for unique and innovative marketing,” said Emilio Collins, NBA Executive Vice President, Global Partnerships.  “Our new partnership creates a wealth of opportunities for us to connect with new and longtime fans and celebrate our game.”

“We are thrilled to be entering into this partnership and look forward to a mutually beneficial relationship with the NBA for years to come,” said John Higgins, VP Jack Daniel’s Brand Director for North America.  “The NBA is a perfect fit for Jack Daniel’s as we both share the same values of integrity, loyalty and community.  We couldn’t be more excited for our fans and consumers who love the great sport of basketball.”

Jack Daniel’s, which celebrated its 150^th anniversary in 2016, will host a variety of events, media and hospitality programs throughout the NBA, WNBA, NBA D-League and USA Basketball.  Jack Daniel’s will also develop NBA-themed programs at retail stores and create custom marketing and advertising campaigns.

Jack Daniel’s is currently a partner of five NBA teams: Atlanta Hawks, Denver Nuggets, L.A. Clippers, Oklahoma City Thunder, and San Antonio Spurs.

Jack Daniel’s, the first registered distillery in the United States, is based in the quiet town of Lynchburg, TN where every single drop of the world’s Jack Daniel’s Tennessee Whiskey is produced.  

About Jack Daniel’s

Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the first registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Sinatra Select and Jack Daniel’s Country Cocktails. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.

About the NBA

The NBA is a global sports and media business built around three professional sports leagues: the National Basketball Association, the Women’s National Basketball Association, and the NBA Development League.  The league has established a major international presence with games and programming in 215 countries and territories in 49 languages, and NBA merchandise for sale in more than 125,000 stores in 100 countries on 6 continents.  NBA rosters at the start of the 2016-17 season featured a record 113 international players from 41 countries and territories.  NBA Digital’s assets include NBA TV, NBA.com and the NBA App, which achieved record viewership and traffic during the 2015-16 season.  The NBA has created one of the largest social media communities in the world, with more than 1.3 billion likes and followers globally across all league, team, and player platforms.  Through NBA Cares, the league addresses important social issues by working with internationally recognized youth-serving organizations that support education, youth and family development, and health-related causes.

Best Canadian whisky of 2017

VICTORIA, B.C., Jan. 23, 2017 /CNW/ – As the popularity of Canadian rye whisky continues its meteoric rise worldwide, the best of the best for 2017 has been crowned. Masterson’s 10 Year Old Rye has been named the Canadian Whisky of the Year. Such is the judgment of the seventh annual Canadian Whisky Awards held this weekend in Victoria, B.C., where distillers, blenders and fans alike came together to celebrate and raise a glass to the passion and craftsmanship of Canadian rye whisky.

Chairman of the judges, Davin de Kergommeaux, described the winner, “as that rare combination of balance, complexity and robust flavour that exemplifies the best traditions of rye whisky. It is at once spicy, muscular, with an ever-so elegant nose and palate. It is this combination that has spurred the unprecedented interest and demand for Canadian whisky. Indeed, when the rye whisky renaissance took off in the US five years ago, it was Canadian distillers who supplied much of the whisky, and of these, Masterson’s is one of the best.”

As the country’s preeminent Canadian whisky competition, the independent and blind judging panel, served up some surprise honours to relative newcomers like Toronto’s Stalk & Barrel Rye and Twelve Barrels from Ottawa, which took home top spot as the Domestic Value Whisky of the Year. Long-established brands like Crown Royal, Gooderham & Worts, and Forty Creek were also well represented, taking home numerous distinctions for their continued innovation and well-established commitment to quality.

If this year’s record setting submissions are any indication, Canadian whisky fans the world over have an extremely exciting 2017 to look forward to.

The list of all the winners is now available at http://www.canadianwhisky.org

Note to editors: About the Canadian Whisky Awards The Canadian Whisky Awards recognize the very best Canadian whiskies and encourage distillers to maintain the highest standards for making whisky. To qualify, the whisky must be distilled and matured in Canada. An independent panel of whisky writers, bloggers, and journalists selects the winners after tasting each whisky blind. Operated on a not-for-profit basis, the Canadian Whisky Awards are fully independent of the Canadian whisky industry.

RELATED LINKS www.canadianwhisky.org

GLENMORANGIE BACALTA – LATEST RELEASE IN PRIVATE EDITION RANGE

Glenmorangie is proud to announce the eighth annual release in its Private Edition range. Scots Gaelic for ‘baked’, Bacalta is the first Glenmorangie expression finished entirely in sun-baked Malmsey Madeira casks.

The inspiration for this limited edition first began more than 20 years ago, with the release of Glenmorangie Madeira Finish, the world’s first whisky extra-matured in Madeira casks. For Dr Bill Lumsden, Glenmorangie’s Director of Distilling, Whisky Creation and Whisky Stocks, the memory of that expression lingered on. Determined to realise his vision of the perfect Madeira-finished Glenmorangie, he drew on the expertise gained from the Distillery’s years of pioneering work in cask management.

First, Dr Bill arranged for bespoke American oak casks to be created and heavily toasted. The casks were then seasoned to his exacting specifications by Malmsey wine – the sweetest and most prized of the Madeira wines –  and baked to maturity within as the casks lay in the heat of Madeira’s sun. Emptied, shipped to Scotland and filled with specially selected spirit – already matured in ex-bourbon barrels – the Malmsey casks lend complex layers of sweetness to Glenmorangie Bacalta.

Dr Bill said; “For years I had longed to create the best Madeira-finished whisky possible. Realising that ambition took time and dedication, as every step of extra-maturation was tailored exactly to our specifications – rather like haute couture. Connoisseurs will recognise the radiating warmth of our bespoke sun-baked casks in Glenmorangie Bacalta’s aromas of ripe apricots, white chocolate and mineral notes.  There are complex tastes of mint toffee, baked fruits, honeycomb, almonds and dates, mingling with marzipan, white pepper and melon – and a rich, syrupy finish.  Glenmorangie Bacalta is a burst of sunshine in a glass.”

Bottled at 46% ABV, and non-chill filtered for extra body and texture, Glenmorangie Bacalta will be available from specialist whisky shops worldwide priced at £79. 

http://www.glenmorangie.com/

NOTES: 

Tasting Notes:

Glenmorangie Bacalta is non chill-filtered and bottled at 46% ABV.

Colour: Light gold.

Nose: Fragrant, honeyed and sweet.  Some ripe apricots, mead-like, and a curious minerally/flinty note, followed by some sweet white chocolate.  A little water brings out a classic ‘rancio’/aged Balsamic tone, with a suggestion of baked bread, malty/biscuit notes, meadow flowers and some peach crumble.

Taste: An initial burst of mint toffee, with baked fruits such as caramelised oranges and apricots, lots of honeycomb, almonds and dates… Milk chocolate, marzipan, white pepper and ripe, juicy honeydew melon.

Finish: A rich, syrupy aftertaste, with more caramelised citrus and pears, some creamy fudge, but always an intriguing mentholic/eucalyptus sensation in the background.

The Glenmorangie Private Edition:

Glenmorangie’s Private Edition is an award-winning range which provides an annual opportunity for whisky connoisseurs and aficionados to experience a rare and intriguing single malt.  Glenmorangie Bacalta is the eighth release in this range.  Previous releases include Glenmorangie Sonnalta PX (IWSC 2010 Gold Medal); Glenmorangie Finealta (IWSC 2012 Gold Medal); Glenmorangie Artein (IWSC 2013 Gold Medal); Glenmorangie Ealanta (IWSC 2013 Gold Medal and World Whisky of the Year in Jim Murray’s Whisky Bible 2014); Glenmorangie Companta (San Francisco Spirit Awards Gold Medal 2014); Glenmorangie Tùsail (San Francisco Spirit Awards Gold Medal 2015); and Glenmorangie Milsean (ISC 2016 Gold Medal). 

Extra-maturation:

Glenmorangie has long been renowned for its expertise in cask management.  In 1987, the Distillery pioneered a process called extra-maturation, now widely used in the industry.  Extra-matured whisky is first matured in ex-bourbon casks, then is transferred into ex-wine casks where it spends additional time gaining further layers of flavour.

In the case of Glenmorangie Bacalta:

• Casks were created specifically for the extra-maturation. Made from tight-grained, air-seasoned American oak staves, the casks were heavily toasted to ensure the finest flavours would emerge;
• They were filled with specifically sourced Malmsey Madeira on the island and baked by the heat of the sun for two years, to season them to Dr Bill’s exacting specifications;
• The casks were then emptied, transported to Scotland, and filled with specially selected Glenmorangie whisky, already matured in ex-bourbon barrels, to create Glenmorangie Bacalta.

About Glenmorangie:

Glenmorangie Single Malt Scotch Whisky originates in the Scottish Highlands where, at the Glenmorangie Distillery, it is distilled in the tallest malt whisky stills in Scotland for a purer spirit, expertly matured in the finest oak casks for great depth, and perfected by the Men of Tain.  The Distillery was founded in 1843 and is renowned as a pioneer in its field, uniting tradition with innovation.

Responsible Drinking:

The Glenmorangie Company advocates responsible drinking and suggests that drinkers savour Glenmorangie whiskies in moderation and in line with recommended daily guidelines for alcohol consumption.

whisky legend tempted out of retirement by role at new islay distillery 

Industry icon Jim McEwan appointed Production Director at Ardnahoe Distillery 18 months after retiring

World-renowned whisky distiller Jim McEwan has been appointed Production Director of Ardnahoe Distillery on Islay – 18 months after he retired.

The Islay-born whisky industry icon, who has 53 years’ experience under his belt, has been hired by Hunter Laing & Co, the family-run Glasgow whisky company behind Ardnahoe, the first distillery to be built on Islay for more than a decade.

Ardnahoe is being built on the north-east coast of Islay and will become the ninth distillery on the island. It expects to start distilling whisky in early 2018.

As Production Director at Ardnahoe Distillery, McEwan is playing a pivotal role at the distillery for the Laing family – father Stewart and sons Andrew and Scott. From shaping its design and installing his preferred pieces of distilling equipment, to fine-tuning the production processes and selecting casks, he will influence every step of the whisky-making journey at Ardnahoe.

The distillery, which will include a visitor centre café, shop and tasting room, will produce traditional peated Islay single malt.

McEwan will also work on a number of other as-yet-secret creative projects that are sure to make waves across the spirits world.

Prodigious career

McEwan retired from the whisky industry in July 2015 after a prodigious career that began in 1963, and later saw his name become synonymous with both Islay and the Scotch whisky industry.

In his last role, he was Master Distiller at Bruichladdich Distillery for 15 years where he produced a series of innovative whiskies, including notably Octomore, the world’s most heavily-peated whisky, as well as revered Islay gin, The Botanist.

Prior to that, he spent 38 years in a variety of roles at Bowmore, the distillery he first joined as a 15-year-old apprentice cooper in 1963. During his career there, he worked in every aspect of the distillery, from warehousing and cellar master, to trainee blender, distillery manager and Global Brand Ambassador.

During his brief retirement, McEwan turned his hand once again to gin distilling, spending time in the Australian rainforests sourcing botanicals to help Cape Byron Distillery launch Brookie’s Byron Dry Gin.

“One of the most beautiful sites for a distillery anywhere in the world” 

Reflecting on his choice to come out of retirement to work at Ardnahoe distillery, McEwan said: “I had intended to ride off into the sunset, but I’ve known Stewart for many years and have always been impressed with Hunter Laing whisky. When the call came in, it really excited me.

“Then when I visited the distillery site with the Laing family, it absolutely blew me away. It’s an incredible spot up on a hill overlooking the Sound of Islay out to Mull in the north and across to Jura – it has to be one of the most beautiful sites for a distillery anywhere in the world.

“It felt as though the stars were aligning; the amazing location, my history with Islay, my relationship with the Laing family, their passion for the project, the calibre of architect Iain Hepburn, plus my chance to get involved with the design of the distillery for the first time in my career, all made it feel like it was ‘meant to happen’.”

Andrew Laing, Director of Hunter Laing & Co, said: “It’s hard to think of anyone better qualified than Jim McEwan to develop the character of the newest Islay malt whisky. Jim has lived and breathed Islay whisky his whole life and is bringing all of his passion and knowledge to Ardnahoe Distillery. The three of us are hugely impressed with the whiskies he’s produced in the past and can sleep easy knowing that he is in ultimate charge of whisky-making at Ardnahoe”.

Hunter Laing & Co have also revealed that they will be taking part in Feis Ile, The Islay Festival of Music and Malt, which runs from the 26^th May to 3^rd June. The exact details remain under wraps for now, but they will be hosting tastings of Islay casks from the Hunter Laing stocks that have been hand selected by McEwan.

Notes

Hunter Laing 

• Hunter Laing & Co is an independent bottler and blender based in Glasgow run by the Laing Family – father Stewart with sons Andrew and Scott
• Hunter Laing has been operating since May 2013 and owns a portfolio of much-loved whisky brands including Old Malt Cask, Old & Rare, Hepburn’s Choice and Sovereign.
• It distributes to 65 markets around the world in Europe, Asia, the Americas and Australasia.

• Hunter Laing & Co reported pre-tax profits of £1.4m on a turnover of £6.4m for its last full year of trading (end 30 April 2015).
  

INDEPENDENT BOTTLERS WITH OLIVER CHILTON

MONDAY 13 FEBRUARY
7.30-9PM

Independent bottlers are the alternative music scene of the whisky world – away from the mainstream and exploring the fringes of the whiskies distilleries are producing. Join us for an evening of exploration, learning some of the history of the biggest bottlers and trying whiskies from across Scotland, including the sold-out Laphroaig 1996 Masterpiece, a huge hit at The Whisky Show 2016.

Gordon & MacPhail Tormore 1996

Signatory Blair Athol 1988

Douglas Laing Glenrothes 2004

Caol Ila 2009 Carn Mor

Sovereign Cambus 1988

Glenburgie 1998 Single Malts of Scotland

Laphroaig 1996 Masterpiece

Our host is Oliver Chilton from Speciality Drinks Ltd, The Whisky Exchange’s sister company and bottler of the Elements of Islay, Port Askaig and Single Malts of Scotland ranges. Having worked in whisky for his entire adult life, he’s not only an expert on indie bottlers, but now runs one himself.

MONDAY 13 FEBRUARY
7.30-9PM

£40 PER TICKET

Please arrive at the venue from 7.15pm for a 7.30pm start

BOOK NOW »

VENUE

THE WHISKY EXCHANGE SHOP
@ COVENT GARDEN
2 BEDFORD STREET
LONDON WC2E 9HH