Lucky Bastard Straight Malted Rye Whisky Released

Saskatoon, SK, February 23, 2017 – LB Distillers is pleased and excited to announce the release of their first malt whiskies. Release number 1 is a Lucky Bastard Straight Malted Rye Whisky and release number 2 is a Lucky Bastard Single Malt Whisky. The whiskies will be available exclusively at LB Distillers and exclusively to our customers who entered the Lucky Bastard Whisky Lottery. Given the high anticipation and demand for the very limited supply of our whisky, we thought it best to have customers enter an email lottery allowing the winners a chance to purchase a bottle without having to stand outside in line during a Saskatchewan winter. To enter our Whisky Lottery for upcoming releases, please check out www.luckybastard.ca/whisky-lottery-1

Lucky Bastard whiskies will be bottled as Single Cask offerings in individually numbered bottles. Our first release is a STRAIGHT MALTED RYE WHISKY, distilled and barreled in 2012. This whisky was hand crafted in a very small batch using 100% Saskatchewan grown and malted grains. The mash bill of the first release is 67% malted rye and 33% malted barley. This whisky has aged four years in a charred American white oak barrel and has been bottled at 46% alcohol. It has not been chill filtered to retain all the amazing flavours. Our second release is a traditional SINGLE MALT BARLEY WHISKY, distilled and barreled in 2013. This whisky was also hand crafted in a small batch using 100% Saskatchewan grown and malted grains consisting of 100% malted barley. This whisky has aged 3 years in charred American white oak barrels and has been bottled at 46% alcohol and again it has not been chill filtered to retain all the amazing flavours.

Our whisky program is very diverse currently consisting of 23 styles of whisky each offering a unique experience. The mash bills (recipes) consist of different combinations of a variety of malted cereal grains, different roasts, and some have had local fruits and botanicals added to the initial fermentation. For our whiskies, we do only two distillations in our two copper pot stills. The first distillation is to strip the alcohol from the fermentation, the second to make cuts allowing us to capture only the crème de la crème of the spirit. We only distill to 75% alcohol allowing our spirit to retain all the wonderful notes and flavours of the grains, malt, yeast and esters created in the fermentations. Every barreling will also be unique depending on the style and flavor profile we desire; using once used bourbon barrels, new whisky barrels (with various char profiles), French oak, ex-sherry casks etc. Every release will be small batch, single cask bottlings and will be individually labeled and numbered.

LB Distillers was established in 2010 and opened its doors in 2012. Since that time, we have been handcrafting the world’s finest spirits and liqueurs using locally sourced grains and fruit. We believe in quality over quantity and we won’t bottle it until it is over-proof awesome.

For more information on our distillery and brands check us out online at www.luckybastard.ca

You can also contact Cary Bowman our president of good times at LB Distillers: cary@luckybastard.ca

Diageo, in partnership with Black Tomato, is launching a video series that brings together exclusive travel itineraries and two Diageo brands, Bulleit and George Dickel.  The trip will explore historic American whiskey brands, via the Bulleit Frontier Whiskey Experience and George Dickel Distillery at Cascade Hollow, while exposing customers to the hidden wonders and luxurious hospitality of southern whiskey country.

Black Tomato brings to life the rich American Whiskey culture of Kentucky and Tennessee through new, immersive experiences. Cruise on Willie Nelson’s tour bus from Kentucky to Nashville and get a private tour of the elite Three Chimney’s Racing Stable. All this and more awaits on this lavish deep south adventure. To get a glimpse of this experience, check out these beautifully shot videos made by Studio Black Tomato.

Highlights of the trip include:

• Following an acclaimed lunch at Proof on Main, get chauffeured in a vintage American convertible for the Ultimate Masterclass in bourbon making, paired with a private tasting with the on-site whiskey guru at Stitzel-Weller distillery (Bulleit Frontier Whiskey)

• A hands-on distilling experience in the ‘still house’ for something truly unique and memorable along with an immersive, behind the scenes, all access VIP tour of the distillery

• Travel like a rock star from Kentucky to Nashville (and then on to Cascade Hollow a day later) in your choice of tour bus used by Taylor Swift, Lenny Kravitz, Willie Nelson or Tom Petty, followed by a personal songwriting and recording session with Grammy award-winning writers

• Behind-the-scenes tour, where you will taste the liquid at every stage of the intricate process that goes into making George Dickel Tennessee Whisky
• As evening creeps in at George Dickel, guests will take in the majesty of the mountains via a short private helicopter ride over Cascade Hollow to your final respite, the unparalleled Blackberry Farm, one of America’s most celebrated intimate luxury properties
• Prices range from $3,740PP to $9,538PP including accommodations, experiences, some meals, and transfers, excl. flights

BULLEIT BOURBON UNITES LOCAL ARTISTS TO CELEBRATE LA’s TATTOO CULTURE

Bulleit Frontier Whiskey Creates 35 Ft Tattoo Art Installation in LA 

FEB. 22, 2017 – LOS ANGELES, CALIF. – Los Angeles will have a little more ink following the introduction of a new tattoo art installation at 3921 W Sunset Blvd. & Hyperion Ave. to kick off the Bulleit Frontier Works project. This is the first piece in a series of projects Bulleit will commission to celebrate and unite the thriving creative collaborator community in Los Angeles and beyond.

The tattoo, which features Bulleit Frontier Whiskey’s iconic label alongside dozens of LA-inspired tattoo designs, was crafted by 24 tattoo artists who are locals of the Los Angeles area. The artists who contributed are people who have made a serious impact on the LA tattoo community, including Kim Saigh, Charles Belñavis, Henry Lewis, Shawn Barber and Jason Schroder. Each artist was given a section of the installation’s canvas to design and as a result every illustration carefully portrays Los Angeles in a way that is unique and personal to each artist. The tattooists selected to be part of this collaboration have collectively been in the industry for more than 100 years and have drawn thousands of tattoos that have adorned the people who roam the streets of Los Angeles and cross the globe.

“Tattooing is an art form that takes years of practice to perfect,” says tattoo artist Christina Ramos. “I was honored when Bulleit approached me to help create this, as tattoos are so relevant in LA’s culture. Tattoos are typically permanent, lifelong commitments so when I was asked to be a part of this group I knew we needed to come together to create something special that really personified and paid homage to the soul of our city that would leave a lasting impression.”

The Bulleit Frontier Works sign, located in the Silverlake neighborhood, is an incredible mix of design and artistic ability that took the tattooists more than 90 hours to design and create. Flanking Bulleit’s bourbon logo are more than 24 separate etchings that were inspired by the Los Angeles vibe including favorite local food trucks, views of the LA skyline, depictions of the beach scene and tributes to the Los Angeles movie industry.

“Bulleit gave me a lot of creative freedom when designing my piece of leather for the installation,” said Nathan Kostechko, one of the tattoo artists participating in the collaboration. “The group of tattooists brought the project to life beautifully and I hope it makes people smile when they pass by.”

The Bulleit Frontier Works program will continue with another art installation in Los Angeles this spring before branching out to other cities around the country. The program aims to unite and celebrate the makers, artists and entrepreneurs who dedicate their lives to pushing the boundaries of the cultural frontier. Bulleit, a whiskey founded by Tom Bulleit who abandoned a successful law career to fulfill a lifelong dream of reviving his family’s century old high rye bourbon recipe, chose to launch in Los Angeles based on the relations made with bartenders, partners and friends who’ve embraced the whiskey so much that LA is now Bulleit’s bestselling market.

“From our partners at Coolhaus Ice Cream in Culver City to our friends at WeWork Santa Monica to dozens of bartenders we’ve known for years opening up fantastic new cocktail spots, LA is our kind of place,” said Bulleit Brand Director Ed Bello. “The kind of place where people who’ve been stirred by the frontier can unite to accomplish amazing things.”

To celebrate the installation, Bulleit will host the artists, press and members of the community at a private event thanking them for their support and appreciation of the tattoo industry. The event will allow guests to enjoy delicious Bulleit Bourbon and Bulleit Rye cocktails responsibly – a message also featured prominently on the sign.

About Bulleit Frontier Whiskey

The Bulleit Distilling Co. was founded in 1987 by Tom Bulleit, whose Bulleit Bourbon is inspired by a family tradition. Bulleit Rye, a straight rye whiskey, was added to the portfolio in 2011 to critical acclaim, and the brand’s third variant, Bulleit Bourbon 10-Years Old, was introduced in 2013. Bulleit whiskeys use a large amount of rye grain, which gives them their distinctive bold, spicy taste. Bulleit ranks as one of the fastest-growing whiskeys in America, which Tom largely credits to word of mouth recommendations. In 2014, Bulleit broke ground on a new $115 million distillery located in Shelby County, Ky., anticipated to be operational by early 2017. Guests are invited to learn more about the past, present and future of Bulleit by visiting the Bulleit Frontier Whiskey Experience at Stitzel-Weller in Louisville, Ky., a member of the Kentucky Bourbon Trail® tour. For more information, visit www.bulleit.com/.

About Diageo 

Diageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker, Crown Royal, Bulleit and Buchanan’s whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness.  Diageo is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE) and our products are sold in more than 180 countries around the world. For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com/. Visit Diageo’s global responsible drinking resource, www.drinkiq.com/, for information, initiatives, and ways to share best practice. Follow us on Twitter for news and information about Diageo North America: @Diageo_NA.  Celebrating life, every day, everywhere.

IRISH DISTILLERS’ MASTERS AND APPRENTICES UNITE TO CREATE THE NEXT GENERATION OF IRISH WHISKEY

Irish Distillers introduces METHOD AND MADNESS; a new range of experimental super premium whiskeys designed to push the boundaries of Irish whiskey. METHOD AND MADNESS launches with a series of unique whiskeys that underpin a continued commitment by Irish Distillers to experimentation and innovation at the home of Irish whiskey in Midlelton, Co. Cork, Ireland.

METHOD AND MADNESS aims to harness the creativity of Midleton’s whiskey masters through the fresh talent of its apprentices. Taking inspiration from the famous Shakespearean quote, ‘Though this be madness, yet there is method in ’t’, METHOD AND MADNESS is designed to reflect a next generation Irish spirit brand with a measure of curiosity and intrigue (MADNESS), while honouring the tradition and expertise grounded in the generations of expertise at the Midleton Distillery (METHOD).

The METHOD AND MADNESS range launches with four new Irish Whiskeys, each with its own twist; a Single Grain Irish Whiskey Finished in Virgin Spanish Oak; a Single Pot Still Irish Whiskey Finished in French Chestnut; a Single Malt Irish Whiskey enhanced with French Limousin Oak; and a 31 Year Old Single Cask, Single Grain Limited Edition bottled at cask strength.

Brian Nation, Master Distiller at Irish Distillers commented: “At the Midleton Distillery, we are committed to innovation and experimenting with new whiskey styles. We are also invested in training and nurturing the next generation of Irish whiskey makers and this project really brings that commitment to life. The passing on of knowledge and skills is part of our DNA from our long line of master distillers, to the generations of coopers that served their apprenticeships at the Midleton Distillery. In fact, this summer our apprentice cooper, Killian O’Mahony will become our first qualified cooper in over 40 years’’.

Karen Cotter, who joined Irish Distillers as a graduate distiller in 2012 said: “METHOD AND MADNESS is a great opportunity for myself and the team to work closely with and learn from the whiskey masters. Our Micro Distillery in Midleton will act as an experimental hub enabling us to trial and test new spirit types followed by aging in new cask types. The process will see new METHOD AND MADNESS releases but also others that may never see the light of day. It’s a really exciting project to be involved with”.

Brendan Buckley, Global Innovation & Prestige Whiskeys Director at Irish Distillers added: “At Irish Distillers, we are constantly searching for new ways to bring Irish whiskey to a wider audience. Jameson has been the iconic brand which has led the way, supported by niche connoisseur brands such as Redbreast, The Spot Range and Midleton Very Rare so with METHOD AND MADNESS, we are able to not only create an outlet for our whiskey makers to really experiment but also to create a uniquely original brand which will pique the interest of spirits drinkers throughout the world”.

The METHOD AND MADNESS Single Grain, Single Pot Still and Single Malt Irish Whiskeys will be available in the UK, France and Ireland from this month at the respective RRPs of €49, €69 and €79. The METHOD AND MADNESS 31 Year Old, Single Cask, Single Grain will be available in the same territories from April 2017, priced at €1,500.

NOTES

METHOD AND MADNESS Single Grain Irish Whiskey Finished in Virgin Spanish Oak
After maturing in ex-Bourbon barrels to achieve a light, perfumed flavour on the exceptional grain distillate, the whiskey has uniquely been finished for 12 months in toasted, virgin Spanish oak from Galicia, North West Spain. The process added complexity, cask character and a spicy note until the perfect balance between the subtlety of the grain spirit and the contribution of the Spanish oak was skilfully mastered. The expression is bottled without chill filtration at 46% ABV and is available at the RRP of €49.

Tasting notes by Master Blender, Billy Leighton:
Nose: New pencil shavings, light rose petal and fresh rain on pine
Taste: Warm toasted oak, fresh peeled grapefruit and zesty wood spices
Finish: Sweet cereal, clove spiciness and fresh mint

METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in French Chestnut
This Single Pot Still Irish Whiskey has been matured in a combination of ex-Oloroso sherry and ex-Bourbon barrels, before being transferred to chestnut casks sourced from the Isére region in France. In a world-first, the French chestnut casks impart a distinctive sweetness that lightens the mouth-feel, increases depth and adds a mahogany glow. The expression is bottled without chill filtration at 46% ABV and is available at the RRP of €69.

Tasting notes by Master Blender, Billy Leighton:
Nose: Red Liquorice laces, Fresh Rosemary mint and grated root ginger
Taste: Sweet fruit and spice, cinnamon toast and ripe banana
Finish: Aromatic green tea, dissipating fruit and spice and rich wood farewell

METHOD AND MADNESS Single Malt Irish Whiskey Enhanced with French Limousin Oak
The first Single Malt Irish Whiskey released from Midleton in recent memory, the whiskey has been initially matured in ex-Bourbon barrels, imparting flavours of malt and biscuit, and in a first for the category, has been part-finished in French Limousin oak for one year to add a lighter, floral and herbal note. The expression is bottled without chill filtration at 46% ABV and is available at the RRP of €79.

Tasting notes by Master Blender, Billy Leighton:
Nose: Freshly shelled peanut and cereal malt aroma
Taste: Cracked cinnamon stick and ice cream cone wafer
Finish: Fragrant bon bons and a hint of tasted barley

METHOD AND MADNESS Single Grain Irish Whiskey 31 Year Old
A bottling of exceptional single grain distillate matured in an ex-Bourbon cask for 31 years, this rare single cask release has developed a full deep grain character and a taste of honey, juicy mango and ripe melon with an endless dark wood and spicy finish. The expression which includes 3 Single Cask offerings is bottled without chill filtration ranging from 51.3%, 51.8 and 52.5% ABV and will be available from April 2017 at the RRP of €1,500.

Tasting notes by Master Blender, Billy Leighton:
Nose: Crisp floral, black liquorice and succulent fruit
Taste: Creamy honey, wood spice and honeydew melon
Finish: Endless dark wood, lingering fruit and gentle spices

About Irish Distillers
Irish Distillers Pernod Ricard is Ireland’s leading supplier of spirits and wines and producer of the world’s most well-known and successful Irish Whiskeys. Led by Jameson, our brands are driving the global renaissance of Irish Whiskey. Jameson is the world’s fastest-growing Irish Whiskey, experiencing 27 years of consecutive growth and hitting sales of 5.7m cases in 2016. Our brands are exported to 130+ markets, with over 60 of those experiencing double- or triple-digit growth. Irish Distillers was formed in 1966, when a merger took place between John Powers & Son, John Jameson & Son and Cork Distilleries Company. In 1988 Irish Distillers joined Pernod Ricard, gaining access to unprecedented levels of investment and an extensive global distribution network. In 2015, we completed a €220m investment which doubled our production and bottling capacity to meet global demand for our products.
We employ over 600 people across our operations in Cork and Dublin.

About Pernod Ricard
Pernod Ricard is the world’s n°2 in wines and spirits with consolidated Sales of € 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, Kahlúa and Malibu liqueurs, Mumm and Perrier‐ Jouët champagnes, as well Jacob’s Creek, Brancott Estate, Campo Viejo, Graffigna and Kenwood wines. Pernod Ricard employs a workforce of approximately 18,000 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. Pernod Ricard is listed on Euronext (Ticker: RI; ISIN code: FR0000120693) and is part of the CAC 40 index.
www.pernod-ricard.com

Evan Williams Bourbon Experience Offers Special, Limited Edition Kentucky Derby Festival Bourbon Bottle

LOUISVILLE, Ky. – As an official sponsor of the Kentucky Derby Festival, the Evan Williams Bourbon Experience will release a special edition bottle of 2009 Evan Williams Single Barrel Vintage Bourbon to commemorate the 2017 Kentucky Derby Festival. The Evan Williams Bourbon Experience will also be the sole location providing Pegasus Pins through March 6.

Dipped in a unique gold wax with a commemorative pin sealed atop the cap, the bottle features a special face label with the Kentucky Derby Festival logo, and includes a 2017 Pegasus Pin in an envelope attached to each bottle. Evan Williams Bourbon Experience Artisanal Distiller Charlie Downs and Kentucky Derby Festival President and CEO Mike Brown unveiled the official 2017 pin and limited edition bottle at the Evan Williams Bourbon Experience on Thursday, Feb. 16, by personally hand-dipping two of the limited edition bottles.

This bottle will be available for purchase at the Evan Williams Bourbon Experience and other area retailers for $74.99 while supplies last.

The limited edition 2009 vintage is bottled at 107 proof, commemorating both the 62^nd Kentucky Derby Festival and 45^th Pegasus Pin anniversary. Like a fine wine, each bottle of Evan Williams Single Barrel Vintage Bourbon contains the exact day it was put in an oak barrel to age.

The Bourbon is matured in natural open-rick warehouses under the careful supervision of Heaven Hill’s Master Distillers, who monitor the progress of each year’s vintage to ensure it maintains its intended flavor profile and superb quality.

Evan Williams Single Barrel Vintage has won five “Whiskey of the Year” awards and is one of the most critically-acclaimed specialty Bourbons produced by Heaven Hill Distillery, the world’s second largest holder of aging Bourbon.

“The Evan Williams Bourbon Experience is proud to partner with the Kentucky Derby Festival to share the unique Kentucky spirit that is unmatched elsewhere,” said Evan Williams Bourbon Experience Artisanal Distiller Charlie Downs. “We’re honored to raise a toast to Kentucky’s heritage and welcome Festival Fans across the globe to join in celebrating the 2017 Kentucky Derby.”

Bringing the community together since 1956, the Kentucky Derby Festival has grown to become a whirlwind of more than 70 special events leading up to the big race in May. The Kentucky Derby Festival runs this year from April 20 – May 5. Pegasus Pins, which allow entry to Derby Festival events, may be purchased at the Evan Williams Bourbon Experience as well.

“We couldn’t think of a better a pairing of two entities. Both the Derby Festival and Evan Williams Bourbon are part of Kentucky’s history and tradition,” said Mike Berry, Kentucky Derby Festival President and CEO. “We know this special edition bottle will be very popular with pin collectors and Festival Fans alike.”

About Kentucky Derby Festival: Since 1956, the Derby Festival has worked to bring the community together in celebration. The Festival is an independent community organization supported by 4,000 volunteers, 400 businesses and civic groups, Pegasus Pin sponsorships and event participation. This involvement has made the Festival the largest single attended event in Kentucky and one of the leading community celebrations in the world.

About the Evan Williams Bourbon Experience: The Evan Williams Bourbon Experience® (www.evanwilliamsbourbonexperience.com/) celebrates the legacy of Evan Williams, Kentucky’s first commercial distiller, through an immersive visitor’s center experience which brings to life the history and tradition of Kentucky’s native spirit. An official stop on the Kentucky Bourbon Trail®, the facility offers guests a historical glimpse back in time to see Evan Williams’ original distillery through high definition video recreations of the Louisville wharf and Main Street in the late 18th Century, plus recreations of Whiskey Row building facades along Main Street from the 1890’s through the present. Meanwhile, visitors learn the essential differences between distilling during Evan Williams’ era and Heaven Hill’s modern Bernheim Distillery operations.

Old Rip Van Winkle 25 Year Old Bourbon to be Released 

Oldest Van Winkle Bourbon ever bottled is coming this Spring  

            FRANKFORT, Franklin County, Ky (Feb. 21, 2017) – An extra special, one-time bottling of Van Winkle bourbon will soon be released. Only 11 barrels comprise this very small batch bourbon, making the 710 bottles especially rare and even harder to find than the usual Van Winkle whiskeys.

            The barrels were distilled in the spring and fall of 1989 and stored on the lower levels of a metal clad warehouse built in 1935 at the Van Winkle family distillery in Shively, Ky.

In 2002 the barrels were moved to Buffalo Trace Distillery, where they continued to age for another 12 years on the lower floors in Buffalo Trace’s brick warehouses. The lower floor placement helped preserve the sweet, mellow notes of the world-famous wheated bourbon recipe. In 2014 the Buffalo Trace team moved the barrels into stainless steel tanks to halt the aging process and preserve the rich flavor profile fans have come to expect from the Van Winkle line.

These extra special bottles deserve an extra special vessel, so each bottle is a handmade glass decanter from Glencarin Crystal Studio. The bottle information is engraved on each decanter, individually numbered, and hand finished with a silver stopper. A glass top for the decanter is also included.

Each decanter is packaged in a handmade wooden box crafted in North Carolina by James Broyhill II of Heritage Handcrafted. The lid is constructed using the oak staves from the 11 barrels that held this bourbon. The outside of the box bears a metal plaque with the Old Rip Van Winkle logo and states “asleep 25 years in the wood.”   Inside each box, along with the decanter and glass top, is a bourbon certificate of authenticity, numbered and signed by Julian Van Winkle, grandson of original founder Julian P. “Pappy” Van Winkle, Sr.

            “We are excited to be able to offer something so unique and rare for our most devoted fans,” said Julian Van Winkle, president, Old Rip Van Winkle Distillery. “This is a once in a lifetime offering and the beautiful decanter and wooden box just take it to the next level and make it something in which I’m very proud to be associated.”

            The 25 year Old Rip Van Winkle Bourbon is bottled at 100 proof and will start shipping in April. It is packaged one bottle per case. Suggested retail pricing is $1,800 for a 750 ml bottle.  

About Van Winkle Bourbon

The Old Rip Van Winkle Distillery has a four generation history. The Van Winkle

family’s involvement in the bourbon industry began in the late 1800s with Julian P. “Pappy” Van Winkle, Sr. He was a traveling salesman for the W.L. Weller and Sons wholesale house in Louisville. Pappy and a friend, Alex Farnsley, eventually bought the wholesale house and also partnered with Mr. A. Ph. Stitzel on the purchase of Mr. Sitzel’s distillery.  The three of them merged the two companies and became the Stitzel-Weller Distillery.

In May of 1935 at the age of 61, Pappy opened the newly completed Stitzel-Weller Distillery in South Louisville. Its prominent brands were W.L. Weller, Old Fitzgerald, Rebel Yell, and Cabin Still.  Pappy had a heavy influence on the operations there until his death at the age of 91. His son, Julian, Jr. took over operations until he was forced by stockholders to sell the distillery in 1972. The rights to all of their brands were sold to Norton Simon, Inc. Later, United Distillers, who eventually ended up with the Stitzel-Weller Distillery, sold off all of the original labels around 1999.  After selling the distillery, Julian Jr. resurrected a pre-Prohibition label, the only one to which the Van Winkles kept the rights, called Old Rip Van Winkle. He used whiskey stocks from the old distillery to supply his brand. Julian Jr.’s son, Julian, III took over in 1981 when Julian, Jr. passed away. Julian III has continued with the Van Winkle tradition of producing high-quality wheated bourbon. His son, Preston, joined the company in 2001 and the Van Winkles look to continue that tradition for generations to come.  In 2002 the Van Winkles entered into a joint venture with Buffalo Trace Distillery in Franklin County, Frankfort, Ky. All of the Van Winkle’s whiskey production now takes place at Buffalo Trace Distillery under the same strict guidelines the family has always followed. For more information on the Van Winkle family of bourbon please visit www.oldripvanwinkle.com/.

Isle of Arran Distillery adds a dram of poetry to London Fashion Week

The Robert Burns Single Malt, the only whisky officially endorsed by the World Burns Federation, has given London Fashion Week a taste of ‘Scotland in miniature’.

In partnership with Fentimans Botanically Brewed Beverages, the Isle of Arran Distillery served hundreds of their ‘Burnito’ cocktails during the presentation of the Le Kilt AW17 collection on the 17^th February.

Samantha McCoach founded Le Kilt in 2014 with a vision of adding a dash of modernity to her family’s kilt-making heritage. Central to the Le Kilt philosophy is a preservation of traditional techniques, underscored with modernity – an approach that the Isle of Arran Distillery shares.

Jaclyn McKie, sales & marketing manager at the Isle of Arran Distillery, said: “We believe that good whisky never goes out of fashion – but that’s not to say we shy away from a modern twist – our cocktail recipes being the perfect example.

“Samantha’s approach to a very traditional Scottish craft struck a chord with us and her show felt like a great opportunity to introduce a whole new audience to the Arran Malt.

“With the help of Fentimans, we were proud to bring a touch of Arran to London and a dram of poetry to London Fashion Week.”

The last Le Kilt presentation drew over 200 UK and international press attendees including US Vogue, British Vogue, W Magazine, Elle, Harpers Bazaar, The Telegraph, US Elle and Dazed.

The Burnito:

You will need

50ml Burns Malt Whisky

25ml Fresh Lime Juice

15ml Sugar Syrup

6 Mint Leaves

Fentimans Ginger Beer

Method:

Shake everything (except ginger beer) over ice and strain into ice filled highball glass.

Top up with ginger beer and garnish with a lime wedge and a mint sprig.

ENDS  For more information, samples and images, please contact Megan King at Inside Media on megan@insidemedia.uk.com or 01179 066 526.

Notes to editors: For more information visit 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.

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.

About Fentimans Botanically Brewed Beverages:

• Fentimans Botanically Brewed Beverages is a family owned and run business started in 1905 by Thomas Fentiman.
• Fentimans is the only brewer in the UK to use the time honoured process of botanical brewing to produce natural, full flavoured beverages.
• The mixer range comprises seven drinks, and there are nine soft drinks plus a selection of pre mixed alcoholic beverages and the craft beer, Hollows and Fentimans Alcoholic Ginger Beer and Alcoholic Spiced Ginger Beer.
• Fentimans was named as the UK’s number one soft drinks brand in The Guild of Fine Food’s Best Brands Survey 2016-17.

MAXXIUM UK ANNOUNCES ‘MASTERS OF THE FAMOUS BLEND’ EVENT IN GLASGOW

Maxxium UK has announced Glasgow as the next location for The Famous Grouse Masters of the Famous Blend bartender engagement programme, following a successful event in Leeds last year.

The event will take place on Wednesday 8^th March at 29 Private Members Club, and brings together the Masters behind The Famous Grouse including Master Blender, Kirsteen Campbell; Master of Wood, Stuart MacPherson; Global Brand Ambassador, Lucy Whitehall; and Master of Mixology David Miles from the Maxxium Mixxit team.

More than 100 bartenders around the UK have attended the Masters of the Famous Blend events since they launched and they have proven to provide bartenders with a unique and fascinating insight into the UK’s best-selling whisky – The Famous Grouse. The Glasgow event will be no different with a special look at how the whisky is crafted as well as an introduction to the family range.

Each of our Masters will focus on their specialist topic, and the schedule will include:

• Lucy Whitehall (Global Brand Ambassador) introducing the ‘four fundamentals’ of The Famous Grouse brand: foundation; finest; flavour; and fusion, before providing a fascinating overview of the heritage of this famous brand, and the foundation it is built on.
• Kirsteen Campbell (Master Blender) explains the art of blending (fusion) and the finest ingredients that go into making a blend and hosts a tasting of the full range.
• Stuart McPherson (Master of Wood) covers flavour talking through the wood policy and the impact that this has on the flavour of the whisky
• David Miles (Master of Mixology) then talks about how versatile blended whisky is and how to drive rate of sale through mixed drinks, before demonstrating a range of serves from simple through to the more complex.

Chris Anderson, Marketing Controller, The Famous Grouse commented: “The Famous Grouse has achieved its standing as the best-selling whisky in the UK through the impressive skills of our Master Blender and the commitment to quality that is consistently applied to all areas of production. This includes our wood policy which manages the sourcing of materials from tree to cask, and our maturation process.

“The bartender engagement programme has been extremely successful and offers a very unique opportunity for our senior team to share their knowledge with bartenders, who play such an important role in ensuring that our whisky reaches consumers.”

Any bartenders wishing to join the session at 29 Private Members Club in Glasgow on 8^th March can email tfgteam@bigpartnership.co.uk to reserve a place. Places are limited so bartenders should register as quickly as possible.

Notes

About Maxxium UK

• Maxxium is the distributor of The Famous Grouse in the UK.
• The Famous Grouse portfolio includes: The Famous Grouse, The Famous Grouse Smoky Black, The Famous Grouse Mellow Gold, and The Naked Grouse.
• Maxxium UK Ltd is part of the global sales and distribution alliance between Beam Suntory and Edrington Group.
• Its UK portfolio of premium brands includes: Blended Scotch (The Famous Grouse, Teacher’s and Cutty Sark), malt whisky (Highland Park, Laphroaig, Bowmore, Auchentoshan, The Macallan, and Ardmore), imported whiskey (Jim Beam, Maker’s Mark, Knob Creek, Canadian Club, Red Stag) Japanese whiskey (Hibiki, Yamazaki, Hakashu), cognac (Courvoisier) vodka (Stolichnaya), rum (Brugal), liqueurs and specialities (Sourz, Midori, Bols liqueurs, Galliano, After Shock)

Turning Japanese – Spirit of Speyside Whisky Festival broadens horizons with unexpected tastes and experiences

If you think that Spirit of Speyside Whisky Festival simply celebrates amber nectar from the world-famous region that is home to more than half of Scotland’s malt whisky distilleries then think again – visitors will have the opportunity to sample a range of Japanese whiskies too.

While the chance to meet key players in the Speyside whisky industry and join exclusive behind the scenes distillery tours are in high demand, the festival’s reputation as a premier whisky event means that some unexpected drams will be on offer during the experience.

Although Speyside distilleries would argue that their produce is the best in the world, Japanese whiskies have been making their mark. Speyside’s The Highlander Inn at Craigellachie is owned by Tatsuya Minagawa from Japan and is home to one of the world’s largest collections of Japanese whiskies outside South East Asia. It is here that Global Brand Ambassador Yumi Yashikawa will discuss ‘Everything about Chichibu Distillery’ with a rare chance to try brand new bottlings and new cask samples of whiskies not yet available in the UK.

Whisky isn’t just served in glasses in Speyside, it can be tasted in an array of foodstuffs, as the Spey Larder in Aberlour will show. This High Street delicatessen is serving samples of whisky-flavoured haggis, smoked salmon, cheeses, pâté, ice cream, cake, tea and coffee, all specially created by Scottish producers.

If you love crafts then a workshop offering the opportunity to create a textile card or brooch based on Scotland’s national flower, the thistle might appeal. Working with a choice of fabric, including Harris Tweed or cloth from Johnstons of Elgin, it is a chance to use simple stitching or gluing techniques to create a small piece of Scotland to take home. Coffee and cake can be enjoyed at this workshop taking place at Dufftown’s Seven Stills on several dates throughout the festival.

Scotland is gathering a growing reputation for its gin production and the home of Caorunn Gin is opening its doors to festival goers. Speyside’s Balmenach Distillery will be offering an insight into Caorunn’s artisanal production process with a tour of the production area followed by tutored, deconstructed nosings and tastings, including neat tastings.

Chocolates will be served with very special drams when drinks writers Joel Harrison and Neil Ridley get together at Aberlour Distillery to go back to the birth of film and use the moving image to highlight the influence of maturation in sherry casks with a silent classic accompanied by live music.

This year’s Festival runs from April 27 to May 1 and the programme comprises almost 500 different events across Speyside, taking place in distilleries old and new, charming village halls, local whisky bars, historic castles, old steadings and the great outdoors.

Festival manager Pery Zakeri says that the festival is continuing to make new partnerships and extending its appeal and interest to whisky fans and other visitors seeking unique activities.

Pery says, “Events like our exclusive behind the scenes tours – and events where people get to meet the key players in the Speyside whisky industry such as master distillers and expert blenders – will always be the most popular.

“But every year we look to add interesting and unusual choices to the Festival listings so there is an incredibly varied programme to choose from.“

Festival chairman James Campbell also underlines the importance of the festival being an unforgettable experience for all visitors, whether they are whisky devotees or curious beginners.

“The Festival is very much the gold standard for whisky connoisseurs, but we ensure there is plenty to attract those who are less knowledgeable about Speyside malts or indeed who have never tasted whisky.”

Based in the heart of Scotland’s malt whisky country, the five day festival has events from Kingussie in the south to Forres in the west and Buckie in the east.

Situated directly between the cities of Aberdeen and Inverness, Speyside is the base for many high-profile international brands.

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.

Caption: There’s whisky galore – and so much more – at the Spirit of Speyside Whisky Festival.

Notes to Editors

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 http://www.visitscotland.com/.

BOTTLE NUMBER 1/522 OF THE LAGAVULIN 1991 200th ANNIVERSARY SINGLE CASK BOTTLING RELEASED FOR AUCTION TO RAISE FUNDS FOR ISLAY HERITAGE

21st February 2017: The first bottle – 1/522 – of Lagavulin 1991, the single cask bottling released on 31st December 2016 as the culmination of the distillery’s bicentenary celebrations, will be auctioned to raise money for charity Islay heritage. The auction will run online with whisky and fine spirits specialists Whisky.Auction from Sunday 26th February to Tuesday 7th March 2017.

The release of this most collectible bottle of the Limited Edition follows the success of a ballot (closed on 12th February) run by The Whisky Exchange for the chance to buy one of the other 519 bottles*. This attracted over 7,000 entries from 74 countries. Diageo’s proceeds from these sales (£0.5m) are being donated to seven causes on Islay to promote the island and communities within it.

Distillery Manager Georgie Crawford commented: “It is wonderful to know there is so much affection around the world for Lagavulin Single Malt Scotch Whisky and our Islay home. Our distinctive distillery character shines in Lagavulin 1991, which will now be truly memorable both for the complexity of the whisky and legacy it is creating for the island. The auction will be an amazing opportunity for someone to own bottle 1/522 and boost the impact of the projects we’re supporting.”

The starting price for bottle number 1/522 is £1,494 (the original RRSP for The Whisky Exchange ballot, which pays homage to the first recorded year of distillation of Scotch Whisky). In addition to the highly collectible bottle number, the value of the lot will be increased by a 10cl tasting sample and the winning bidder will be offered the opportunity to have the bottle or box signed by Georgie Crawford and the Lagavulin Distillery team.

Four expert whisky writers – Dave Broom, Ian Buxton, Colin Hampden-White and Charles MacLean – have donated their tasting notes for a one-off, leather-bound notebook to accompany bottle 1/522.

On SCOTCHWHISKY.com, Dave Broom described Lagavulin 1991 as: “A box of many treasures. Quite a way to finish the birthday party.” Following a tasting in January, Ian Buxton, author of 101 Whiskies to Try Before You Die, commented: “This may just be the tastiest Lagavulin Whisky ever.” Whisky Quarterly editor Colin Hampden-White agreed: “Complex and luxuriant, certainly the best Lagavulin I have ever experienced.” Charlie MacLean, a Master of the Quaich, added: ““A cross between a dowager duchess and a salty sea-dog. An outstanding example of the make.”

They will hand write their full notes in the book alongside those from Georgie Crawford on behalf of all at Lagavulin Distillery.

Diageo will donate its full proceeds from the auction of this single bottle to Islay Heritage (OSCR No. SC046938), the principal beneficiary from the initial seven charities, to fund projects on the island that are designed to enhance the knowledge and understanding of the rich and diverse history of Islay. Bidders must register at whisky.auction/Account/Registration.

Isabel Graham-Yooll, Auction & Private Client Director for Whisky.Auction, said: “Following the great response to the ballot with our sister company The Whisky Exchange, we are proud to offer the highly collectible bottle number one of this stunning single cask Lagavulin 1991 in our February auction. There is much excitement already among our private clients and we hope many more will register to bid for this drop of history in support of Islay Heritage. In keeping with the charitable nature of this bottling, whisky.Auction is pleased to donate the buyer’s commission to Islay Heritage.”

Steve Mithen, Trustee of Islay Heritage and Professor of Archaeology expressed thanks on behalf of the charity: “The generous gifts from Lagavulin, Whisky.Auction and the successful bidder will help bring 12,000 years of heritage on Islay alive to tell the story of this remarkable island, from the earliest ice-age hunter-gatherers to step foot on Islay to the 19th century crofting communities. Islay Heritage will provide community-based excavations and surveys, walking trails, and exhibitions to bring the past into the present, and enable people today to encounter past landscapes and communities of Islay.”

*519 bottles were available in the ballot, the remaining three were allocated as follows: one to remain in Diageo’s Lagavulin archive, one for The Whisky Exchange as partner in the project, and 001/522 purchased by Diageo for auction.

To learn more about the charities set to deliver these legacy projects, and for more detail of bottling please visit www.malts.com

To register to bid in the auction, visit: https://whisky.auction/Account/Registration

Instagram: @lagavulinwhisky

Twitter: @lagavulinwhisky

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Facebook: https://www.facebook.com/Lagavulin

For more Malts news please visit: www.malts.com

NOTES

Lagavulin 1991 Islay Single Malt Scotch Whisky (52.7% ABV) Tasting Notes:

Appearance: Lovely, deep olive-hued chestnut becoming clear orange-hued amber in sunlight. Fresh and lightly oily with water.

Nose: Instant and insistent, yet light, clean and detailed throughout. Charred oak and rich, mature fruits are backed by subtle milk chocolate and vanilla. Agitation reveals a recollection of new make and the characteristic Lagavulin note of fresh newsprint, developing burnt caramel, subtle spent match and a slightly sapid note of moist earth. Later, ripe red apple and a fine hint of smoked fish sprinkled with olive oil. Water changes all this, yielding fresh, sweet notes of candied peel, marzipan and sugar icing, of subtle maple smoked foods, and finally of honey and dark chocolate.

Body: Medium to rich; smooth. Softly fluid with water. Palate: Hot and sweet. A moment of woody dryness; then calmer, with soothing, sweetly minty chocolate notes and comforting honey laced with a subtle chilli-like heat. A bitter-sweet, charred astringency rises in the mid-palate, carrying notes of cocoa and espresso toward the finish. Water brings succulent, sweet-spicy warmth and a balancing ripe fruit acidity. Then drying cocoa, crystallised ginger and peppermint lead smoothly to late, silky tannins.

Finish: Gentle, well balanced and fresh throughout. Quietly persistent with tart, red berry notes, a little cedar and a spicy, smoky-gingery warmth that makes for a pleasing aftertaste.

Lagavulin Legacy Charity information

The proceeds received by Diageo from the ballot sales of the Lagavulin 1991 bottling will be donated to the following registered charities in the following proportions, to fund projects on Islay which are designed to enhance the understanding of the rich and diverse history of Islay and enhance the life of the local community.

The origins of Lagavulin

Local records suggest that Lagavulin was already a centre of whisky production in the early 18th century. There had almost certainly been many other illicit stills before John Johnston founded the first legal distillery at Lagavulin Bay in 1816. As with all Scottish distilleries, it passed through the hands of different owners, including the celebrated Sir Peter Mackie, whose company became White Horse Distillers, forever associated with Lagavulin. White Horse joined The Distillers Company Ltd. (eventually Diageo) in 1927. In 1989, Lagavulin, now normally bottled at 16 years rather than the original 12, became one of the six Classic Malts of Scotland.

About Diageo:

Diageo is the world’s leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer and wine. These brands include Johnnie Walker, Crown Royal, JεB, Buchanan’s and Windsor whiskies, Smirnoff, Cîroc and Ketel One vodkas, Baileys, Captain Morgan, Tanqueray and Guinness.

Diageo is a global company, with its products sold in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit us at Diageo.com. For our global resource that promotes responsible

Islay Heritage (OSCR No. SC046938)

A wide ranging scope to include: research at Dunyvaig Castle, the creation of an Islay Heritage trail to help more people understand its rich history, conservation work focusing on Kildalton chapel and education. FUNDING AMOUNT: £310,000

McTaggart Cyber Café (OSCR No. SC028306)

Some upgrade works to the fabric of the building including heating, new doors & windows and improvements to the Bistro Café area to allow for more activities for a wider range of people. FUNDING AMOUNT: £60,000

Islay & Jura Community Enterprises Limited McTaggart Leisure Centre (OSCR No. SC015815)

Some fundamental works are required for the swimming baths to upgrade equipment and improve energy efficient. FUNDING AMOUNT: £60,000

Finlaggan Trust (OSCR No. SC000821)

Refurbishment and modernisation of the existing visitor centre and development of the Finlaggan Bridge. FUNDING AMOUNT: £60,000

Islay Arts (OSCR No. SC000272)

Funding will enable Islay Arts to increase the scope of events it funds. FUNDING AMOUNT: £20,000

Islay Festival Association (OSCR No. SC004390)

Funding will help support the organisation to develop its events programme. FUNDING AMOUNT: £10,000

Royal Society for the Protection of Birds (OSCR No. SC037654)

(Charity Commission No. 207076)

RSPB is actively engaged in peat restoration on its estates on Islay at The Oa and Loch Gruinart. The funding will be used to fund peat restoration and conservation on the island.  FUNDING AMOUNT: £60,000

ABOUT WHISKY.AUCTION whisky.auction

Whisky.Auction is an auction website offering a monthly online auction of the finest and rarest whiskies from the most sought-after distilleries around the world, as well as fine spirits, miniatures and memorabilia. It was set up by a collection of the industry’s leading whisky experts, including the world-renowned Sukhinder Singh from The Whisky Exchange, in April 2015.

Whisky.Auction is run by a knowledgeable and passionate team led by Director Isabel Graham-Yooll who bring together buyers and sellers from across the globe and offer a range of services including valuations of private collections. Whisky.Auction has sold over 10,000 lots of whiskies and fine spirits at the auction since it launched, and in a short time has become recognised as one of the most trusted and authoritative online whisky auctions in the world. For more information, email info@whisky.auction or call 020 8838 9381