SCOTTISH WHISKY EXPERT OPENS GLASSMAKING STUDIO AFTER CROWDFUND CAMPAIGN

An award-winning family firm, which specialises in gifts for whisky lovers, has opened a state-of-the-art glassmaking studio following a Crowdfunding appeal.

Whisky expert and author Charles MacLean cut the ribbon on the new facility at Stirling-based giftware company Angels’ Share Glass.

It will allow co-founders, Tom Young MBE and his daughter Karen Somerville, to increase production of their glass creations and train a new generation of glassblowers to continue their glassmaking legacy.

Mr MacLean said: “I’m so pleased to have been invited here today to open the studio – this is already a terrific company and the new venture will move it even further forward.

“The glass angels they make are very fun and appealing while the whisky water droppers are so elegant and useful – in my opinion every whisky connoisseur should have at least one of them.

“It’s wonderful to see a small Scottish company doing so well and selling their gifts all over the world.”

The firm launched a crowdfunding campaign which raised £11,000 to help fund the studio.

The co-founders also received extra funding from the Scottish Microfinance Fund allowing them to develop a well-equipped bespoke studio at their headquarters.

This will now be used instead of Mr Young’s home workshop which is too small to keep up with rising demand.

At the launch ceremony, guests – including local dignitaries, business clients and Crowdfund supporters – had the chance to watch the firm’s glassmaker Bee Hardy demonstrate her glassblowing skills in the new studio.

Stirling Bailie Chris Kane, representing the Provost’s Office, said: “It was fascinating to see one of Tom’s legendary Angels being blown in the new studio, particularly by new glassblower Bee showing just how well Tom has taught her the secrets of the trade.

“It is testament to Tom – and his daughter Karen – that their creativity and business acumen has taken the journey from Tom’s garden shed to a purpose- built studio in just four years.

“With their products held in such high regard by both the whisky industry and whisky drinkers all over the world, I can’t wait to see what’s next for this Stirling business success story.”

The firm’s Managing Director Karen Somerville was delighted to see the studio open and thanked everyone who has supported the firm since it was established in 2013.

She said: “The studio is badly needed thanks to increasing demand for our products and the phenomenal growth we’ve experienced since start-up.

“It will give our glassmaker Bee a fantastic base to work from and ensure the art of glassmaking continues to have a bright future in Stirling.”

Her father, Tom Young, has been making glass by hand using traditional methods for 60 years and recently received an MBE for his services to glassmaking.

He said: “Having a new studio with more space for staff to work in means a lot to me.

“It will be a great advantage when it comes to passing glassblowing skills onto a new generation of young glassmakers and making sure we keep the tradition alive.”

More information on Angels’ Share Glass can be found at www.angelsshareglass.com

Notes  Angels’ Share Glass is a family-run business based in Bridge of Allan, near Stirling. The firm is co-directed by Karen Somerville and her father Tom Young MBE – a world-renowned Master Craftsman who has been glassblowing and making lamp-work glassware for 60 years. More information about the company can be found on the website at www.angelsshareglass.com

R&B Distillers second release of Raasay While We Wait

This February, R&B Distillers released the second batch of their lightly-peated single malt whisky – Raasay While We Wait. This limited edition second iteration has spent 18 months finishing in Tuscan red wine casks, imbuing the spirit with a rounder and fruitier flavour.

After a successful first year of production, R&B Distillers have now sold out of the first release of their multi-award winning single malt. R&B Distillers are in the process of building the first distillery on the remote Isle of Raasay, off the east coast of Skye, and they have chosen to create a limited second batch of 1,974 bottles to honour a renowned figure in Raasay history. In 1974, Raasay resident Calum Macleod completed a mammoth ten-year endeavour: to build a hand-constructed road across Raasay, from Brochel Castle to Arnish. R&B’s latest batch plays homage this immense and patient feat.

Masters of patience themselves, R&B Distillers began producing whisky at another Highland Distillery while obtaining planning permission to build their first distillery on the island. In December 2015, R&B launched the aptly named Raasay While We Wait a handcrafted whisky that offers a clever prediction of the taste and character of the whisky which will eventually run from the stills on Raasay.

The inaugural release was created by combining heavily peated single malt with an unpeated single malt from one Highland distiller. This created a lightly peated whisky reflecting the high minerality of Raasay water, which filters naturally through the volcanic rock of Dun Caan. The pot stills, now on site at the new distillery, have been sourced from Tuscany and R&B decided to strengthen this Italian connection by finishing Raasay While We Wait in Super Tuscan red wine casks. Cabernet Sauvignon and Cabernet Franc casks lend juicy and fruity notes to the whisky which carefully balance the 15ppm peating.

While the first batch has spent 8 weeks in the red wine casks, the second batch has been developing in complexity over the past 18 months finishing in the casks. This new iteration contains the same level of peat, but the extra finishing furnishes the whisky with a bigger, more rounded flavour and is less spicy and smoky than the original incarnation. Similarly, the whisky’s distinctive heather hue has subtly but evidently darkened.

Brand ambassador Chris Hoban comments “The second release of Raasay While We Wait has quite a bit of the smoke and earthy notes from the first release but these have been enriched with fruity, juicy, full bodied red wine notes. Where the wine notes were more prominent on the nose in the first release, with just small amounts on the palate, the second release is enveloped with plum and raisin notes, mixed in with burning peat and dark chocolate.”

In 2016, the first release of Raasay While We Wait first was awarded several accolades including a Silver at the International Wine and Spirits Competition, and Bronze medals at the International Spirits Challenge and Hong Kong International Wine and Spirits Competition.

Alasdair Day, co-founder of R&B Distillers hopes that the second release will match this success: “We’re very excited to launch the second release of our Raasay While We Wait single malt. Given the batch nature of these whiskies we’re looking forward to hearing feedback from our customers on the difference between the first and second releases.”

THE DALMORE RELEASES 40 YEAR OLD WHISKY 

The definitive luxury single malt The Dalmore is set to add to its repertoire of exceptional rare and aged whiskies with The Dalmore 40 year old.

Building on The Dalmore’s pioneering heritage in the art of maturation, The Dalmore 40 has been carefully nurtured and crafted by renowned Master Distiller Richard Paterson.

Having been laid down to cask 40 years ago, The Dalmore 40 has been maturated in American white oak ex-bourbon casks, before being transferred into 30 year old Gonzalez Byass Matsualem oloroso sherry butts and finally finished in first fill bourbon barrels.

The result is a liquid featuring flashes of amber and fire gold, offering a multitude of aromas including Columbian coffee and marmalade. On the palate, gingerbread and honey is followed by a generous aftertaste of Sanguinello blood oranges over ripe Bramley apples and liquorice sticks.

This latest expression from The Dalmore further underlines the distillery’s reputation for maturing its whiskies for longer and in a greater variety of casks than many other whiskies, which is only possible due to the depth and complexity of its new make spirit.

Presented in a decanter designed by artisans at renowned French crystal house Baccarat, the hand-blown decanters are adorned with The Dalmore’s iconic 12 point Royal Stag emblem created by Royal Warrant Holders Hamilton & Inches.

The release comes during the year of celebrations to mark Master Distiller Richard Paterson’s 50^th year in the whisky industry.

Master Distiller Richard Paterson commented: “In the year that I reflect on my time in the whisky industry, and indeed at The Dalmore, it has been a great privilege to release two of our greatest ever aged expressions – first the champagne finished 50 years old and now this exceptional 40.

“With each new release I strive for depth and complexity, pushing the boundaries of whisky making and building on the knowledge and skills passed down from my predecessors. It takes time, effort and vision to create an expression as complex as The Dalmore 40 years old, moving the rare stocks of whisky between casks to build layer upon layer of character. When you bring it all together, it creates something very special indeed.”

Up to 750 bottles of The Dalmore 40 will be released this year globally through selected whisky specialist retailers.  Price available upon request.

Notes:

Tasting Notes:

Colour:   Flashes of amber and fire gold with dazzling rays of gleaming copper pot stills

Aroma:   Rich Colombian coffee, sweet sultanas, fresh dates and Old English marmalade

Palate:    Gingerbread, molasses, maple syrup and brioche dipped in Manuka honey

Finish:    Sanguinello blood oranges, over ripe Bramley apples, liquorice stick and desiccated coconut

ABV:        42% 

The Dalmore

The Dalmore is the definitive luxury malt, since 1839.

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

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

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

Tipperary has won a two prestigious awards!

Tipperary – Watershed

Tipperary Boutique Distillery – Watershed has won a Double Gold medal from SFWSC!  “The San Francisco World Spirits Competition (SFWSC) has become the most respected and influential spirits competition in the world.”

“We are extremely humbled and honored to have won a Double Gold medal from the prestigious SFWSC.  We knew going in that it was a home run, so I’m glad that the judges agreed.” ~ Sam Filmus, President of GRC Imports

Only six first-fill bourbon casks are chosen for each batch of Watershed, carefully selected for quality by the Malt Master, Stuart Nickerson. After being cut to 47% with Ballindoney water, every bottle is numbered individually, so each one is special.

Nose: Opens with strong vanilla and sweet fruit notes, followed by hints of grain.

Palate: Black pepper rises on the palate, overtaken by vanilla fudge and just a trace of raisins.

Finish: The smooth finish is warm and comforting, honey on hot buttered toast.

RRP: $70

Tipperary – Knockmealdowns

Tipperary Boutique Distillery – Knockmealdowns has won a Gold Medal at the 2017 LA Spirits Competition!  “The Los Angeles International Spirits Competition recognizes the finest in spirits, flavored and not, mixed and straight up. Celebrating its eleventh year, this budding yet distinguished event rivals senior contests with a cutting edge judging panel comprised of the discerning palates of mixologists, spirits journalists, esteemed bar owners and educators.”

“We’re very honored to win at the LA Spirits Comp. We went up against a lot of good brands in this category, and the judges deemed it worthy of a gold medal, which says a lot.  We hope this will be the first of many more awards, and with this win it certainly looks that way.” ~ Chris Uhde, Vice President of GRC Imports

The first of the Limited Edition Mountain Range, “The Knockmealdowns” is created from only 6 casks, matured in Ireland for 10 years in ex-bourbon barrels. The whiskey is cut to 47% with water from Ballindoney farm in Tipperary, owned by the co-founding family, the Ahearns.

Nose: Opens with fresh oak, developing into hot caramel sauce with notes of chocolate and vanilla.

Palate: Smooth and light, sweet honey cut through with citrus notes, then becoming savory, peppery and round in the mouth.

Finish: Lingers, oak with drying tannins and just a touch of ginger spice.

RRP: $100

The first 100 bottles of Israel’s first single malt whisky

from The Milk & Honey Distillery – Israel’s first whisky distillery

will be auctioned off on the leading Scottish auction site

www.whiskyauctioneer.com

from August 11, 2017 – August 21, 2017

After making history this past World Whisky Day by launching Israel’s first-ever whisky, Milk & Honey, the first whisky distillery in Israel will auction off 100 of the first and rare bottles, produced by head distiller Tomer Goren, together with master distiller, the late Dr. Jim Swan, on the Scottish whisky auction site whiskyauctioneer

The Milk & Honey – Israel’s first whisky distillery will auction off the first and rare 100 bottles of single malt whisky in Israel as part of a global online auction that will begin on August 11, 2017 and run for a period of ten days. At the auction, the first bottles will be sold as a special edition (1-100) of the “experimental series” of the first-ever single malt whisky produced in Israel.

Israel’s first single malt whisky by The Milk & Honey Distillery is the first whisky to be produced and bottled in Israel after being aged for three years in barrels. It therefore falls under the definition of whisky in Scotland and most countries around the globe. It’s the harbinger of what is yet to come; special Israeli whisky that’s mature for its age, thanks to aging in the warm Israeli climate. The distillation of the barrel was done at the distillery’s early stages – even before it moved to its current location in south Tel Aviv, before the current industrial equipment was purchased, and before the crowdfunding campaign on Indiegogo. The barrel was distilled in January 2014 at a kibbutz in the Sharon region, by head distiller Tomer Goren, together with internationally renowned master distiller, the late Dr. Jim Swan, as part of his role as consultant to the distillery at the time. Dr. Swan, who passed away at the beginning of February 2017, never got to taste his first Israeli masterpiece. Dr. Swan was considered an international expert on production of whisky in warm climates and served as a consultant to leading distilleries around the world, including the Taiwanese brand, Kavalan.

The liquid was aged for 30 months in a new, 225-liter American oak cask and then for another seven months in an ex-bourbon barrel in the distillery’s warehouse in Tel Aviv. Israel’s first whisky is, of course, kosher and in terms of its flavor, it is mature and complex for its young age. The first whisky to be produced in Israel is characterized by hints of malted barley, with soft notes of orange along with a delicate woodsy taste, cinnamon, lemon and marzipan. Flavor – light bodied, lemon and orange zest followed by the gentle spiciness of black pepper. An outstanding balance between gentle fruitiness and spiciness. Finish – long and slightly spicy, with lingering chocolate notes and delicate maltiness.

The public auction will be conducted over the well-known Scottish website whiskyauctioneer.com. Each bottle of whisky comes in a special box, is hand numbered and includes a personal parchment scroll. The remaining bottles of the single malt are currently offered for sale at select stores throughout Israel, distributed by Hacarem, with a very limited inventory.

About the distillery

The Milk & Honey Distillery is Israel’s first whisky distillery. The distillery produces high-quality distillates and is working on Israeli single malt whisky that will be sold commercially, with its first edition, the founders’ edition, sold entirely through a successful crowdfunding campaign and currently aging in barrels. It will be launched in 2019. All of the raw materials, equipment, barrels and processes were selected in order to ensure that the final product – be they white distillates or aged whisky – will meet the strictest and most uncompromising standards of quality and flavor, without any shortcuts on the lengthy journey until the whisky is rolled out: Training and consulting by the late Jim Swan – world-renowned mater distiller, who specialized in maturation in warm climates, equipment that was custom designed and ordered; fastidiously selected barrels; and selection of the finest raw materials available.

The Milk & Honey Distillery

16  HaThiya St., Tel Aviv, 03-6320491

mh@mh-distillery.com

www.mh-distillery.com/he/visit-our-distillery

Introducing Inchmoan: From the Island of the Peat 

Loch Lomond Whiskies has unveiled two exceptional new single malts from its Island Collection – Inchmoan 12 Year Old and Inchmoan Vintage 1992.

Since 1814, the Loch Lomond Distillery has been producing the finest single malt and single grain whisky.  Situated on the banks of Loch Lomond it takes its name from the most picturesque and famous of all Scotland’s lochs – often referred to as one of the world’s natural wonders.

The Inchmoan range are peated whiskies expertly married together by the Master Blender to complement the unique flavour and character of the Loch Lomond Distillery. Inchmoan single malts are part of the distillery’s Island Collection alongside Inchmurrin, epitomising the diverse range of flavour profiles possible from the distillery’s unique still configuration. Each range within the collection takes their names from the islands on Loch Lomond.

Each expression is as subtly different as the islands themselves, developing unique characteristics which distinguish them from their neighbours. ‘Inch-moan’ means ‘the island of the peat’ in Scottish Gaelic as for centuries, the mainland inhabitants used Inchmoan Island as their source of peat fuel for village fires.

Inchmoan 12 Year Old is born from a combination of malt whiskies from the distillery’s traditional swan neck and unique straight neck pot stills to create an unconventional peat character with depth, marrying smoke and spiciness.

Matured for 12 years in a combination of re-charred American oak and refill bourbon American oak casks, it imparts sweet vanilla background notes that complement the soft peat style of Loch Lomond’s unique still set up.  It is bottled at 46% ABV and non chill-filtered, resulting in a smooth taste.

Limited release, Inchmoan Vintage 1992 is an exquisite single malt whisky distilled in 1992 from Scotland’s finest ingredients exclusively in the distillery’s unique straight neck pot still and collected at high strength.

Aged for 25 years, the long maturation in refill bourbon barrels allows the spice-driven peat and fruit distillery character to combine with the softer influence of refill bourbon barrels to give a truly integrated, refined flavour. The result is an elegant, rich single malt with a beautiful balance of fruit and spicy peat.  It is bottled at 48.6% ABV and non chill-filtered for a smooth taste and natural colour.

Michael Henry, Master Blender at Loch Lomond distillery said: “Our intriguing new Inchmoan expressions have been created to celebrate the history and heritage of the island and are the first heavily peated releases in the Loch Lomond Whiskies range.

“I have selected three different spirits each bringing a unique peat characteristic, whether that’s spicy, medicinal peat or smoky peat, to the Inchmoan 12 Year Old. This combination creates a balanced, complex peat character highlighting some of the softer, spicier peat notes often masked by heavier peat flavours.”

Inchmoan 12 Year Old is available to buy in 70cl bottles at all good independent whisky retailers and online. Prices start from £44 for Inchmoan 12 Year Old and £199 for Inchmoan Vintage 1992.

For further information, visit www.lochlomondwhiskies.com

Inchmoan 12 Year Old Tasting Notes

• Nose – Dry, smouldering peat smoke with vanilla syrup and cracked black pepper.
• Palate – Sweet, medicinal peat and smoked bacon lead into roasted coffee bean with spice notes of clove and star anise. Warming spiciness combines with green apple and pear as fruit character develops.
• Finish -. Long, waxy peat with citrus hop note and gooseberry. 

Inchmoan Vintage 1992 Tasting Notes

• Nose – Gentle medicinal peat and toasted oak, creamy vanilla and herbal peppermint.
• Palate – Balanced and refined. Well integrated flavours of peat and fruit distillery character and subtle wood notes. Sweet medicinal character softly impacts with juicy pineapple before vanilla pods and cinnamon complete the mid‑palate.
• Finish -. Long warming cinnamon and nutmeg with elegant, rich oak.

About the Loch Lomond Group:

• Loch Lomond Group is an independent distiller based in Alexandria and is home to several award-winning spirit brands that are sold in more than 100 countries worldwide.
• Loch Lomond distillery has been producing the finest single malt whisky since 1814.
• Images and interviews with key staff from the Group are available upon request.
• www.lochlomondgroup.com

About the brands:

Loch Lomond Whiskies:

• Loch Lomond 12 Year Old has been awarded Gold Medal status at 2016 San Francisco World Spirits Competition
• Other expressions in this collection are Loch Lomond Original; Loch Lomond 18 Year Old; Loch Lomond Classic; Loch Lomond Signature and Loch Lomond Single Grain.
• Official social media accounts are Twitter: @LochLomondMalts Instagram: @lochlomondmalts

Loch Lomond Inchmurrin:

• Loch Lomond Inchmurrin 12 Year Old has been awarded Gold Medal status at the 2016 San Francisco World Spirits Competition; 2016 International Wine & Spirit Competition and 2016 World Whisky Awards
• Other expressions in this collection are Loch Lomond Inchmurrin 18 Year Old, Loch Lomond and Inchmurrin Madeira Wood Finish

Loch Lomond Inchmoan:

• The other expression in this collection is Loch Lomond Inchmoan 1992 Vintage.

Other brands from the Loch Lomond Group:

• Glen Scotia Single Malt Scotch whisky (www.glenscotia.com ) Twitter: @GlenScotiaMalts)
• Littlemill Single Malt Scotch whisky (Twitter: @LittlemillMalt)
• Glengarry Single Malt Scotch whisky
• High Commissioner Blended Scotch whisky
• Glen’s Vodka / Glen’s Platinum Vodka

TOMATIN DISTILLERY LAUNCH LIMITED EDITION 1972 SINGLE MALT

Rare Scotch Enjoys Record Run

The UK auction market for Scotch malt whisky has enjoyed a record run, with the total value sold at auction surpassing £2 million in each of the last 3 months of April, May and June , according to new data released by whisky analyst, broker and investment experts Rare Whisky 101.

During these past three months, the secondary market for rare Scotch malt whisky has achieved its highest ever average price per bottle of £286.

21,617 bottles were sold on the secondary market during this record-breaking period, versus 12,638 in the same period in 2016, a 71% increase.

A cumulative total of £6.18M has been spent on rare whisky at auction compared to £2.80M in the same period in 2016, an increase of 121%.

The figures underline the continued trend of value growth exceeding volume growth. In the past month (June) alone, RW101 has noted a 54% increase in volume and a 94% increase in value of Scotch malt whisky sold at auction, compared to June last year.

The figures point to another very strong six months’ performance for the UK’s secondary rare whisky market, when RW101’s half year report is published later this Summer.

Whisky investment analyst and co-founder of Rare Whisky 101, Andy Simpson commented: “Any question as to whether the recent increases in the rare whisky market would begin to plateau can, for now, be summarily dismissed. Even we wondered whether the market could continue to expand at such levels, following another record braking year in 2016. The performance of Scotch malt whisky at auction over the past three months has been nothing short of phenomenal.

“The growing popularity of online auctions, combined with recent moves by traditional rare whisky retailers to set up their own auction sites, continues to drive demand.  By joining the secondary market sector, these “bricks n mortar” retailers have finally realised that they can’t afford to lose rare whisky customers to the auction market.

“Anecdotally we have seen growing demand from North America and Asia over recent times.   We have also experienced a dramatic increase in enquiries from Asian and USA professional buyers looking to set up new supply agreements to capitalise on this dynamically growing market.”

To download the last full set of results for the UK rare whisky auction market, click here

Notes: 

Images: Rare Whisky 101 co-founders Andy Simpson and David Robertson

About Rare Whisky 101 Andy Simpson and David Robertson launched Rare Whisky 101 in 2014 with the aim of offering a whisky valuation service, brokerage and consultancy for whisky connoisseurs, collectors and investors. Having tracked every bottle sold at UK auctions over the past 12 years, the business now offers the world’s first, only and most comprehensive online single malt Scotch & Japanese whisky dataset covering almost 240,000 price records across over 30,000 different bottle types. In the last 12 months, RW101 have brokered around 20,000 rare whisky bottles around the globe in addition to trading in aged casks from iconic distilleries such as The Macallan, Ardbeg, Bowmore, Springbank, Mortlach, Talisker, Caol Ila, Lagavulin, Rosebank and Highland Park.

CHARITY TO BENEFIT FROM FIRST RELEASE OF POLAR EXPLORER SINGLE MALT  

Limited edition Islay whisky containing Arctic iceberg water

 will appeal to collectors with nose for adventure 

The launch today (Sunday 23 July) of a limited edition 12 year-old Port Charlotte single malt Islay whisky that includes drops of pure blue, millennia-old iceberg water from the Sermilik Fjord in Eastern Greenland, is certain to appeal to the international whisky collector with a nose for unique expressions and adventure.

From this Friday (28 July), bids with an expected starting price of £100 can be placed through Whisky Auctioneer for one of ten individually numbered bottles of the Polar Explorer single malt whisky. All monies raised from the auction of each bottle will directly benefit the work of The Polar Academy – a Scottish charity.

Following the auction, donations can also be made directly to the charity for one of an additional 190 bottles of the limited edition single malt whisky.

Craig Mathieson, Scotland’s greatest living polar explorer and one of only 12 polar explorers in the world to have skied to both the south and north poles, founded the charity in 2014. Its life-changing work helps young people afflicted by low self-esteem to unlock their potential and redefine their physical and mental limits through expeditions to the Arctic. The charity has already engaged more than 50,000 young people across Scotland.

Mathieson’s remarkable journeys have also inspired the Polar Explorer.  It is the first single malt whisky from Scotland to reduce its natural cask strength to 50% ABV by incorporating water from Scotland andmelted pure blue iceberg water from Greenland.

In the summer of 2016, while exploring by sea-kayak, Mathieson carefully collected samples of iceberg calved from the ancient glaciers and now adrift in the stunning and remote Sermilik Fjord.  Meaning ‘place of glaciers’ in Greenlandic, its serene waters form one of the largest fjords on the south-eastern coast of Greenland.

The internationally acclaimed whisky expert Charles MacLean described the Polar Explorer as ‘a cracking dram’ and went on to explain:  “It is a very interesting whisky with real depth and a very good texture.  It’s an exceptionally good Port Charlotte with a base note of smoked honey glazed ham and salty seaweed.  It was a real honour to meet Craig and learn more about his Polar exploration.  I have scored the Polar Explorer an impressive 8.1 out of 10.”

The journey to produce every precious drop of the Polar Explorer single malt whisky began when a single sherry cask of matured Port Charlotte single malt whisky was generously gifted to Craig Mathieson by Steve Thom, a director of Edinburgh-based Cornhill Building Services Ltd.  A heavily peated single malt whisky with a long finish, Port Charlotte is an expression expertly crafted by the renowned Bruichladdich Distillery on the Inner Hebridean Isle of Islay.

From the single privately owned cask of Port Charlotte, a limited number of bottles subsequently received the addition of pure iceberg water.  A very small amount of ice was carefully hand harvested in the same way the local Inuit population has collected ice for water for centuries.

Mathieson, who is also the first Explorer in Residence of the Royal Scottish Geographical Society in 129 years, has signed each individually numbered bottle of Polar Explorer.  Designed by Wolffe in Edinburgh, Polar Explorer is presented in a wooden box and wrapped in an eye-catching sketch map of Arctic Greenland.  The necktie and beautifully illustrated label tell the story of the explorer’s bonds to both the wild waters and landscapes of the Isle of Islay and Arctic Greenland.

Commenting on the launch of the Polar Explorer, Craig Mathieson said: “Supported by Trustees of The Polar Academy and private donors, today I am immensely proud to announce the first release of individually numbered and signed bottles of the Polar Explorer limited edition single malt whisky.

“The Polar Explorer is truly unique, a bottle that reflects both its spiritual home in the Isle of Islay and bond with the wild Arctic landscape.  Both are close to my heart. To support the work of The Polar Academy, I invite purveyors of this fine single malt Scotch whisky to bid at auction, or subsequently make a donation to the charity for a bottle of the whisky and share my taste for a fine malt and adventure. Slainte!”

www.thepolaracademy.org

@polar_academy

facebook.com/thepolaracademy

Polar Explorer – Tasting Notes

Courtesy of Blair Bowman, whisky consultant and author (www.blairbowman.com/)

Colour: Bright copper Nose: Salted caramel with macaroons and pear drops at first, followed by soot and sea salt. More green fruit notes, crisp granny smith apples and very tart gooseberries.  Balanced with sweet and soft smoke.  Palate: A chewy and juicy mouth feel gives more delicious apples and pear notes, combined with burnt marshmallow and smouldering charcoal BBQ smoke. Followed by more sea spray, waxy ropes and oily soot.

Finish: A wonderfully long finish that perfectly balances elements of sweet and smoke.

Overall: A fantastic dram with plenty of fruitiness and smoke, though not too much smoke, to appeal to a wide variety of tastes. A cracking dram to sip and savour with friends after a meal (or after an arduous expedition!) letting the combination of sweet and smoke dance on your tongue. 

About Craig Mathieson

After a career in the military, Mathieson went on to lead the first dedicated Scottish expedition to the South Pole in 2004, The Scot100 Expedition.  The route took him from the coast of Antarctica to the South Pole. In temperatures below minus 55°C, he hauled a 180lb sledge for 56 days over a total distance of 730 miles.

He has since completed many expeditions, including skiing to the North Pole. Yet he gains the most satisfaction from training and inspiring the young adults he annually selects to join him on Arctic expedition in Greenland.  It’s a life-changing journey for the participants, redefining their physical and mental limits. In the Arctic wilderness, self-confidence soars with every step. 

The label of the Polar Explorer limited edition single malt whisky reads

‘Craig Mathieson’s senses are enlivened when paddling amidst Greenland’s icebergs and circumnavigating Islay’s challenging waters. Islands close to his heart, it’s fitting that every precious bottle from the Polar Explorer’s malt cask is informed by pure drops of iceberg and the sea air of the malt’s spiritual home. Slainte!  

DA MHILE SPRINGBANK 1992 VINTAGE 25 YEAR OLD ORGANIC SINGLE MALT SCOTCH WHISKY CASK

After the success last year with the sale of a cask of Da Mhile Springbank 24 Year Old Organic Single Malt Scotch Whisky, when we achieved a world record price of £88,750 (inc. buyer’s premium) for a cask of organic whisky, we are delighted to announce the sale of a sister cask to last year’s in our August Whisky and Wine Sale.  The cask is current stored under bond at the Da Mhile Distillery’s own warehouse in Ceredigion, South West Wales.

The cask details are as follows:

Distillery: Springbank

Age: 25 Years Old

Specifics: Organic – fully accredited by the Soil Association.

Cask No: 232

Original Fill: 243 Litres

Regauged Contents:           180.1 Bulk Litres

                                                90.23 L/A

Temperature: 15.5°

This lot is being offered for sale as Lot 100 with an estimate of £50,000 – £60,000.

Interested parties should contact us as soon as possible for further details and a limited number of samples are available.

We will also be offering a complete collection of whisky bottlings from Da Mhile, including the early bottles of Springbank Organic Single Malt from sister casks to this cask.

www.mulberrybankauctions.com