WHISKY LOVERS TREATED TO NEW VERSION OF RARE BLEND 

A rare blend of Scotch and Japanese whiskies has proven so popular that its makers have today released a third version for whisky lovers around the world.

The “Glover 18” is the third in a series of whiskies honouring “Scottish Samurai” Thomas Blake Glover and celebrating the long history of trade and friendship between Scotland and Japan.

Its owners, Edinburgh-based TBG & Co Ltd, said the new edition has already attracted a “very promising” number of international orders prior to today’s international launch.

The whisky brand takes its name from Thomas Blake Glover, nicknamed the Scottish Samurai because of the profound impact he had on the modernisation of Japan in the 19th century. Mr Glover was the first foreigner to receive the Order of the Rising Sun from the Japanese Emperor in recognition of his many achievements.

Jim Millar, a senior parliamentary adviser at Holyrood and director of TBG & Co Ltd, drove the idea. He said: “The Glover whiskies are a celebration of Scotland’s influence and its international friendships. They honour the achievements of Thomas Blake Glover and celebrate our important relationship with Japan, which continues to flourish, especially in the fields of trade, culture and education.”

TBG & Co confirmed it is now looking towards producing future variants with whiskies from other countries, with the team researching historical characters and options for casks from international single malt distilleries.

Director David Moore, an Asia veteran in the drinks sector and now Scotland-based, said: “We knew the idea behind The Glover was a strong one, but we’re still overwhelmed by the international interest the fusion whisky garnered, both for its concept as well as its look, aroma and taste. The first two editions sold out almost immediately and were heavily over-subscribed, finding their way to 15 international markets.”

“It’s clear there’s a strong market for these types of premium fusions between Scotch whisky and international whisky, which have their own unique character.

Mr Moore highlighted the ongoing relationship with the Fife-based premium bottler Adelphi, whose managing director Alex Bruce blended mature whisky from Longmorn and Glen Garioch distilleries in Scotland with exceptionally rare whisky from the legendary Hanyu distillery in Japan to create the Glover fusions.

Mr Moore said: “There are only a handful of Hanyu casks left in the world. For the Glover, Alex has worked his magic with this highly sought-after whisky to hone and perfect a beautifully balanced and sublimely satisfying dram.”

He also said TBG & Co Ltd was looking at funding options from Scottish Development International and Scotland Food and Drink, and that the company was also looking to appoint a project manager to oversee current operations, with the likelihood of additional employees further down the line as the business grew.

Mr Moore added: “Creating international fusions is not without its challenges, but the rewards are clearly there for people to see and taste. These whiskies are a celebration of Scotland’s internationalism, of its positive influence on other countries, of partnerships that reach across physical borders”.

“We think it’s worth trying that little bit harder to create these fusion whiskies, a drink that was made for sharing with friends.”

He said “orders have been very promising” and that cases of The Glover 18 are likely to be exported to more than 15 countries, including a significant amount to Japan. Domestically, previous editions of The Glover sold in luxury retailers Harvey Nichols and Harrods, as well as specialist whisky shops.

World-renowned whisky consultant Charles MacLean, who worked with Alex Bruce on creating the Glover fusions, also provided the tasting notes for the latest Glover brand. He described the whisky as: “Richly fruity – ripe pear, juicy red apples, cherries, orange juice – on a base of vanilla sponge, spread with strawberry jam and whipped cream.”

The two previous editions of The Glover were launched simultaneously on October 26th, 2015, in Tokyo and Aberdeen, where Thomas Glover is celebrated with an exhibition at the Maritime Museum, at an event that was also attended by Hajime Kitaoka, Consul General of Japan and Lord Bruce, Honorary Patron of the Japan Society of Scotland, and Councillor Jenny Laing, Leader of Aberdeen City Council. Glover was a native of Aberdeenshire and hails from Fraserburgh.

The 22-year-old version, of which only 373 were ever made, retailed at £1050 version. Now sold out, bottles of the 22-year-old have appeared on online auction sites for more than £2000 a bottle. About 1500 of the 14 year old version were made, selling at about £100 a bottle, for which again there is a healthy premium secondary market.

The Glover 18 (48.6%), of which 1448 were made, is available from whisky specialists, in strictly limited quantities, priced around £145.

What’s in a name? If it’s Glen Grant, Glen Murray or Ben Riach – free entry to Spirit of Speyside: Distilled

Brand new whisky festival waives entry fee for visitors who share a name with Speyside distilleries

Calling all Glen Grants, Ben Riachs and Glen Murrays…a VIP invitation to a gathering of Speyside’s best-loved whisky distilleries is waiting for you.

People who can prove they share the same name as any one of Speyside’s famous distilleries are being offered free entry to Spirit of Speyside: Distilled – a brand new food and drink event that will bring together the area’s whisky producers under one roof – and on their own doorstep – for the very first time.

Spirit of Speyside: Distilled takes place in Elgin – the largest town in Speyside – from September 9 to 11. It will give visitors the opportunity to learn more about the area’s food and drink producers, and taste a fantastic range of whiskies, beer, gin and food.

Event organisers are prepared to waive the entry fee to those who can provide proof of their identity and while they do not expect to be overrun with people called Craig Ellachie or Rose Isle, they hope many other distillery namesakes will join the celebrations.

Spirit of Speyside: Distilled festival manager Pery Zakeri says, “I would imagine that there might be a few people out there called Glen Keith or Ben Rinnes. Who knows, maybe there are even some Mac Allans.

“Whatever the name, if they share it with one of our famous distilleries, then we will be happy to provide free entry to any one of the four sessions taking place at Spirit of Speyside: Distilled. After all, they are technically brand ambassadors for our Speyside whisky, spreading the name wherever they go in the world.

“Whisky is our most famous export but to the people who live here and who work in the industry, it is more than just a product to be bought and sold. It is the lifeblood of the area, so we salute all the Glen Grants, Glen Murrays, Ben Riachs – or Reiachs – out there who are flying the flag for Speyside.”

The event is an offshoot of the hugely popular Spirit of Speyside Whisky Festival, which takes place annually over the May Day holiday weekend. The event has been running for almost 20 years and attracts an international audience of whisky lovers.

It comprises almost 500 events over multiple venues, but organisers thought there was scope to create a mini-festival in one place that would appeal to people who enjoy whisky but do not want to create an extensive itinerary.

Spirit of Speyside: Distilled kicks off at Elgin Town Hall on Friday, September 9 with an evening session from 7–11pm. There are two sessions on the Saturday – from 1-5pm and again from 7-11pm – with the final session on the Sunday from 12-4pm.

It features a huge range of distilleries responsible for producing world famous brands, including Cragganmore, The Glenlivet, Aberlour and Cardhu.  There is also the chance to sample drinks from local craft breweries and gin distillers and try food from a number of local firms.

Visitors will be able to meet the people behind the products, from master distillers to brand ambassadors, and can also book their place on masterclasses covering topics from cocktails to food pairing.

Pery adds, “We’re delighted to be able to offer such a broad range of exhibitors, from global brands to small craft breweries that are just starting to make a name for themselves. There’s a really good buzz surrounding Distilled, and we can’t wait to raise our glasses and get things underway.”

Anyone who would like further information about entitlement to qualify for free entry should contact the Festival on enquiries@distilled.scot

Tickets, priced £20, are on sale now and the entry fee includes a lanyard, vouchers for five 10ml tasting samples of gin or whisky, a voucher for a tasting measure of a beer, a Glencairn crystal nosing and tasting glass, and a snack using local produce prepared by event caterers, Good Highland Food. There is also an on-site retail outlet being run by The Whisky Shop Dufftown.

There are limited places for masterclasses, full details of which are available on the Spirit of Speyside: Distilled website – www.distilled.scot – where tickets can also be bought. Distilled is active on social media at www.facebook.com/distilledscot on Twitter and Instagram @distilledscot and Google+.

Picture captions:

It’s destination Distilled as Speyside’s whisky industry prepares to gather together in its local area under one roof for the very first time – with free entry to anyone who can prove they share the same name as a Speyside distillery.

Festival manager Pery Zakeri says there will be free entry for Spirit of Speyside: Distilled for anyone who can prove they share the same name as a Speyside distillery.

GLENDRONACH RE-RELEASES 14 YO VIRGIN OAK WOOD FINISH

AWARD-WINNING GLENDRONACH is delighted to launch today (18 August 2016) its new special edition 14 year old Virgin Oak Wood Finish.

It’s a re-release of the critically-acclaimed 14YO Virgin Oak first issued in July 2010.

Bottled at 46%, non chill filtered and with natural colour, this delicious single malt was matured initially in European Oak casks and thereafter finished its maturation in a small batch of the finest Virgin Oak casks, giving the whisky its own unique flavours and aromas.

The result is a nutty, sweet and fruity dram bursting with banana, melon and coconut.

Sales Director Alistair Walker said: “Six years ago we broke new ground by releasing four new GlenDronach Wood Finishes, the ­first to be released by the distillery in its 180-year history.

“They were warmly received worldwide so today we’re re-releasing the 14YO Virgin Oak Wood Finish and I’m confident it will win even more fans.

Colour

Light gold. Freshly harvest straw.

Nose

Toasted oak elements which are so intense that smoky attributes emerge. Sweet and lush tropical fruits rise with prominence. Banana and cacao, with roasted coconut.

Palate

Spiced ginger and cinnamon cake with a beautiful smoky twist. Creamed desiccated coconut and fresh buttered toast with a handful of hazelnuts on the side.

Conclusion

A glorious nut feast with superb depth.

Keep an eye on the GlenDronach website http://www.glendronachdistillery.co.uk/ and Facebook page over the coming weeks for more information on new releases, tasting notes and exclusive product photography

BENRIACH LAUNCHES TWO EXTRAORDINARY WOOD FINISHES

WHISKY connoisseurs will be spoilt for choice today (18 August 2016) as BenRiach releases two superb whiskies; a new 17YO Pedro Ximenez Sherry Wood Finish and a fantastic 21YO Tawny Port Wood Finish.

The first BenRiach jewel is a new 17YO Pedro Ximenez Sherry Wood Finish. Sticky, sweet, spicy and tasting of dark chocolate and coffee beans, it has been matured in the traditional style in American bourbon barrels and replaces the renowned 15YO expression. This creamy, fruity whisky, at 46% abv, has been finished in Pedro Ximenez Sherry casks sourced from the bodegas of Jerez de la Frontera in Andalucia, Southern Spain.

BenRiach has long championed the use of Pedro Ximenez casks in which to finish its award-winning whisky. Maturation in these flavourful casks gives the whisky extra sherry sweetness and richness, darkens the spirit and adds notes of syrupy dried fruits, raisins and molasses on the palate.

Colour

Gleaming polished mahogany.

Nose

Creamy spices, chocolate and sugar-coated almonds flow over sweet sultanas and dark fruit cake.

Taste

Dark chocolate and freshly ground coffee beans merge with sweet dates and fresh figs. Delightful, peppery vintage oak and warm cigar box spices add to the long, contrasting finish.

Sales Director Alistair Walker said: “The 15YO took silver at the 2014 International Wine and Spirits Competition and I believe our new 17YO is destined to do even better.

“It’s a fantastic combination of oak, fruit, spice and sherry, with the sensational Pedro Ximenez influence lending this BenRiach a luscious dark chocolate flavour. It’s a liquid fruit bomb that’s full of sweetness.”

Next up is a superb 21YO Tawny Port Wood Finish. Tasting of fresh cranberries, orange peel and boiled candy, it is bottled at 46% vol and replaces the 15YO Tawny Port finish.

This remarkable 21YO was first matured in the traditional style in American bourbon barrels and then finished in a small batch of top-quality Tawny Port casks sourced from the Douro region in the north of Portugal.

During this second period of maturation, the slow interaction of the whisky with the Port cask results in sublime flavours and aromas – in particular, a distinctive and rich red fruit taste.

Colour

Rich amber with a copper glow.

Nose

A perfect balance of fresh cranberries and warm white pepper develops to a combination of tart raspberries and boiled candy.

Taste

Delicious toasted oak spices and hints of orange peel develop to a lively contrast of wild red berry compote and sour cherries, followed by a rich stewed barley character.

Sales Director Alistair Walker said: “We launched our critically-acclaimed range of wood finishes ten years ago and since then the response worldwide has been consistently excellent.

“At BenRiach we’ve carefully selected whisky that has been gently maturing in bourbon casks so that drinkers experience the full impact of the Tawny Port cask after it has been finished.

“It’s a phenomenal Speyside Single Malt with a tawny, fruity heart. A slight earthiness from the port is balanced with contrasting rich fruit characters and warm oak spices.

THREE SHIPS LAUNCHES VINTAGE 10 YEAR OLD SINGLE MALT 

Three Ships Whisky, proudly South African and internationally lauded, has launched a limited edition 10 Year Old Single Malt, one that carries a 2005 vintage statement.

The whisky follows the successful release of the first single malt launched in 2003 and the collector’s tin series over a three year period in 2010, 2011 and 2012. 

Master distiller Andy Watts says this is the most powerful single malt he has produced to date, a style he will be continuing in the single malts to come. 

“When we launched South Africa’s first single malt in 2003 we didn’t have a single malt style policy in place and since then we have actively planned towards this moment where we are now in the position to launch a vintage statement single malt, each year and one with a defined style and vision.  

“I use the Cape winter months for fermentation to allow the yeast to follow its natural fermentation curve with as little temperature control interference as possible. We distilled the spirit in 2005 in copper potstills before it was laid to rest for 10 years in a selection of older American oak to compliment the delicate flavours of the spirit. It’s a beautiful whisky and a very proud moment for me!”  

Bottled at a strength of 44.6% it is un-chillfiltered and presented in its most purest form.  Rich and complex, the wonderful combination of pepper, spice, sweet oak, roasted malt, digestive biscuits, dark toffee and peat reveals slowly as the creaminess in the mouth lingers. The finish is exceptionally smooth, full-bodied with a long fruity, peaty aftertaste and slight hint of liquorice.    

The single malt is produced at The James Sedgwick Distillery in Wellington where the year-round warm temperature accelerates the interaction between the cask and the spirit, allowing the whisky to portray an elegancy associated with much older whiskies.   

The Three Ships 10 Year Old Single Malt 2005 vintage will be available for purchase in select liquor outlets and from www.vinoteque.co.za at about R524.95 per bottle.

Hashtag

#ThreeShips10YO

Twitter:

@TheWhiskyMaker

@ThreeShipsSA

THE FAMOUS GROUSE MASTER BLENDER TO HOLD FIRST LIVE CHAT

The Famous Grouse will be hosting a special ‘live chat’ with its Master Blender, Kirsteen Campbell on Thursday 25^th August (18:00-18:30 UK time).

Fans of Scotland’s favourite whisky from around world will be able to put their questions direct to Kirsteen, and can watch live via The Famous Grouse You Tube channel or The Famous Grouse Faceook page.

Fans can submit their questions to Kirsteen live by commenting on the You Tube or Facebook streams, and can also submit question in advance by commenting on Facebook posts released by the brand ahead of the event, or via Twitter with #famousquestions.

Kirsteen will be joined by Stuart Cassells, General Manager of The Famous Grouse Experience, who will host the live chat and be on hand to put the questions direct to Kirsteen.

Kirsteen Campbell was appointed to the role of Master Blender for The Famous Grouse in March 2016, and is one of the few people allowed to share the secret of the unique blend of whiskies that combine to make The Famous Grouse.

Her role involves managing the legendary ‘106 Sample Room’ at Edrington’s Blending Headquarters on Great Western Road, and the Live Chat will also feature an insider tour of the sample room, allowing fans a rare glimpse into the life of The Famous Grouse Master Blender.

Kirsteen Campbell said: “I’m really looking forward to hearing direct from our fans around the world, and find out which questions they are keen to find answers for. One thing I can say though it that I won’t be revealing the recipe for The Famous Grouse – that will remain a firm secret!”

Suzy Smith, Marketing Director, The Famous Grouse at Edrington added: “This is the first time that The Famous Grouse brand has hosted a live video chat and we’re really looking forward to seeing the response. We know that this is an increasingly popular way for people to engage with brands, and will grant fans from around the work unique access to one of the most important people behind our whisky: our Master Blender.”

Note to Editors

The Famous Grouse (www.thefamousgrouse.com)

• The Famous Grouse is the no. 1 whisky in UK and no. 4* standard blended whisky worldwide (*IWSR data 2014).
• The Famous Grouse has been the best-selling whisky in the home of Scotch whisky, Scotland since 1980.
• The Famous Grouse is exported to over 100 countries.
• The Famous Grouse Experience is located at Scotland’s oldest working distillery – Glenturret. Originally established as a single malt distillery in 1775, today The Famous Grouse Experience is the most visited distillery in Scotland.(www.thefamousgrouse.com/experience)

Juliette Buchan becomes a Keeper of the Quaich

A French woman married to a Scot is the latest member of the Gordon & MacPhail team to be made a Keeper of the Quaich – the exclusive international society dedicated to celebrating the virtues of Scotch whisky.

Juliette Buchan, who has worked at Gordon & MacPhail for more than nine years, is the regional export sales manager, working largely in Europe. Her job involves extensive travel as she meets customers and conducts numerous tastings, whisky tutorials and master classes.

Juliette was delighted to be honoured by the Keepers of the Quaich and said: “I’ve attended the ceremony before and it was a wonderful occasion, with people attending from all over the world. But this was clearly particularly special for me, as it is such an honour to become a Keeper of the Quaich.

“French people have a great love of whisky – indeed France is the number one market for Scotch whisky by volume so it has always been a great privilege to introduce my countrymen and women, as well as many other Europeans, to our extensive range of whiskies. Whether they are tasting whisky for the first time or are seasoned whisky drinkers, it is a pleasure to explain more about Scotch malt whisky and its history and character.”

Juliette, who lives in Lossiemouth with her husband and two sons, manages and develops business relationships with export customers predominantly throughout Europe.

The prestigious Keeper of the Quaich society is an international community of members that includes leading figures in the industry, as well as renowned experts in Scotch Whisky. It recognises those who have made an outstanding contribution to the Scotch Whisky industry.

The venue for the occasion – Blair Castle – is home to the Atholl Highlanders, Europe’s only private army. Held in the Grand Ballroom of the Castle, famous for its ceiling decorated with 175 deer antlers, the event is hosted by Keepers of the Quaich President, the Earl of Dalhousie.

Ewen Mackintosh, Chief Operating Officer at Gordon & MacPhail said he was delighted to see Juliette made a Keeper of the Quaich: “It’s an honour and responsibility to be made a Keeper of the Quaich. You become part of a community that seeks to increase awareness and appreciation of Scotch whisky across the globe.

“Juliette is a terrific ambassador for Scotch malt whisky and is truly deserving of this honour.”

Gordon & MacPhail is one of the world’s leading malt whisky specialists, exporting to more than 60 countries. It offers more than 300 presentations of own-bottled single malts. The company made history in 2010 by bottling the oldest cask ever released – a 70 Years Old Mortlach, distilled in 1938. They followed this up by releasing a 70 Years Old Glenlivet in 2011 and a 75 Years Old Mortlach in 2015.

In 1993, revived Benromach Distillery with a painstaking refurbishment. It was officially re-opened by HRH The Prince of Wales in 1998. Since then the Forres distillery has enjoyed significant growth in sales of its single malt Scotch whisky, including the flagship Benromach 10 Years Old. Benromach is handcrafted in a style draws its influence from pre 1960s Speyside whiskies.

About Gordon & MacPhail

Gordon & MacPhail is an independent, family-owned Scotch Whisky specialist which has been based in Elgin, Moray, since 1895. Four generations of the Urquhart family have continued the tradition of seeking out the best and rarest Scotch Whiskies.

Since its foundation, Gordon & MacPhail’s policy has been to send casks to distilleries throughout Scotland, fill them with ‘new make’ spirit and mature them either at the distillery of origin or in the firm’s own bonded warehouses in Elgin.

Now one of the world’s leading malt whisky specialists, Gordon & MacPhail exports to more than 60 countries. It offers more than 300 presentations of own-bottled single malts.  In 2009, Gordon & MacPhail was awarded the prestigious Queen’s Award for Enterprise in International Trade; an honor that was bestowed on the business again in 2013 with a visit from HRH The Princess Royal.

In 1993 Gordon & MacPhail purchased Benromach Distillery and re-equipped it before it was officially opened by HRH Prince Charles in 1998. A four-star visitor centre is open to the public throughout the year for tours and tastings. Benromach distillery is a member of the world famous malt whisky trail.

Going, Going, Gone

One of Scotland’s smallest distilleries launches Whisky Auction 

The malt countdown is truly on for Strathearn Distillery, which is set to become the first of the new wave of small distilleries in Scotland to launch its malt whisky with an exclusive online auction of the first 100 bottles.

Whisky Auctioneer based in Perth will host the live auction beginning on 23 August, which also marks Strathearn’s third birthday. The auction will run until 1 December 2016.

Strathearn Distillery, which is based in Perthshire and widely considered one of Scotland’s smallest distilleries, is currently maturing artisan single cask, single malt Scotch whisky using traditional methods and ideas. In December, Strathearn’s whisky will reach three years old- the minimum age to be considered Scotch whisky.

Tony Reeman-Clark, Founder of Strathearn Distillery said: “Strathearn is the first of a new generation of small distilleries to bring its single malt single cask scotch to market. With only 100 bottles this year an auction seemed like the only fair way to set a price. After all, what price would you put on bottle 001?”

The spirit is matured in small octave size (50 litre) casks to give the whisky a traditional and distinctive flavour. By using either peated or non-peated malt and varying the type of cask between sherry, rum or bourbon, each batch of whisky will be entirely unique.

Stuart McMillan, Distillery Manager at Strathearn Distillery said: “Scotch whisky fans from around the world will be able to own a piece of Strathearn history and because of this, we want to hand deliver bottle 001 to the lucky bidder. Here’s hoping they live somewhere exotic!”

Whilst the whisky has been reaching maturation, Strathearn has been focused on creating other spirits, namely a range of four core gins, Uisge Beatha and Scotland’s first Cider Brandy giving Strathearn the deserving title of the home of craft spirits in Scotland.

The auction will run from 9am on 23 August until 9am on the 1 December. To bid, simply visit: www.whiskyauctioneer.com/ . Post auction, Strathearn will host an exclusive dinner in the distillery grounds with all the winners to celebrate the first batch of their whisky.

For more information on Strathearn Distillery, please visit www.strathearndistillery.com/

Notes 

• Strathearn Distillery was established in 2013 by Tony Reeman-Clark who has a passion for whisky and small scale distilling.  Production began in the October of 2013, with their first cask being filled with Strathearn new-make spirit. After three years of maturation, the first Scotch Whisky will be released before the end of this year.  Strathearn also produces a range of highly acclaimed Scottish gins, experimenting with innovative production techniques and flavour profiles.
• Working on a single cask, single malt basis allows Strathearn to experiment with different wood types and finishes, as well as appreciating the natural variations that occur throughout spirit production, influenced by the climate and ingredients used.

Edinburgh Single Malt Whisky Distillery Gets the Green Light

Single malt whisky distilling is a step closer to returning to Scotland’s capital after a 90 year absence after the City of Edinburgh Council approved an application to develop the Engine Shed building and site on St Leonard’s Lane into a single malt whisky distillery and visitor centre.

The Holyrood Park Distillery is a joint development by David Robertson, former Master Distiller for The Macallan, and Rob and Kelly Carpenter, founders of the Canadian branch of The Scotch Malt Whisky Society. It will be Edinburgh’s first single malt whisky distillery since Glen Sciennes closed in the 1920s. Work will start on site in the coming months and the business aims to start distilling and open its doors to the public in 2018. As a small scale operation, it will initially produce only 53,000 litres of alcohol per year, resulting in around 140,000 bottles of mature single malt in 8 to 12 years’ time.

The Holyrood Park Distillery will employ approximately 25 staff at varying levels, from trainees, visitor hosts, experienced distillery operators and production managers.

Following the City of Edinburgh Council’s decision in August last year to enter into a lease with The Holyrood Park Distillery, the team behind the development has held consultations with local residents and businesses to shape plans, and has taken neighbours’ feedback on board in the approved proposals.

David Robertson, project lead of The Holyrood Park Distillery, said:  “After years of hard work, our team’s dream of bringing single malt whisky distilling back to Edinburgh is set to become a reality.

“We worked closely with local residents and businesses to build a proposal that will benefit the local community as well as Edinburgh as a whole.

“Work will start later this year and throughout 2017 and by 2018 we hope to be producing beautiful, hand-crafted spirits at our world-class distillery and visitor experience in the heart of Edinburgh.”

The distillery will also host an educational facility to be used as a community and school resource for learning about distilling and the rich history of the site. Visitors will be able to enjoy a range of spirits as part of the tour experience and ambitions stretch to establishing a weekend market for local crafts and products in the courtyard.

Edinburgh has a long and proud history of whisky production. Back in the late 1700s there were eight licensed distilleries and it is estimated that there may have been as many as 400 illegal stills. Urban production fell out of fashion but is currently enjoying a boom, with distilleries popping up in some of the world’s iconic cities including New York, London, Dublin, Glasgow, Portland, Nashville, New Orleans, LA, Detroit, San Francisco and Austin.

Glen Sciennes was the last single malt whisky distillery to operate in Edinburgh, and was also located in the St. Leonards area. The distillery’s maltings were sited near the Engine Shed before its closure in 1925 and later demolition.

In these final hot days of summer, fan your way to cool with our Suntory Whisky TOKI recipe for the simple and delicious Toki Highball, made the Japanese way …  

The Suntory Whisky Toki highball is recommended for those interested in experiencing how whisky is enjoyed in Japan today. The highball is an artful blend of whisky and sparkling water over a generous serving of ice. In the 1950s, the highball was a favorite of whisky drinkers in Japan. The Japanese praised this simple, stylish cocktail as a refreshing way to drink whisky. They also loved how well it paired with Japanese cuisine. Since then, Suntory has played an important role in reestablishing the highball as a popular cocktail for a new generation of whisky drinkers. 

To make the TOKI highball in the proper Japanese serving ceremony, fill a tall glass to the brim with ice. Add one measure of whisky. Stir to cool the whisky and glass. Again add ice to the brim. Pour three measures of chilled sparkling water along the side of the glass to avoid melting the ice or bursting the bubbles. Add a twist of lemon. Enjoy. 

Suntory Whisky TOKI, The new Japanese whisky from the House of Suntory. Introduced this June, available in the U.S. and Canada, SRP $39.99. 

Respectful of heritage, inspired by reinvention, Suntory Whisky Toki is a blend of carefully selected whiskies from the House of Suntory’s globally acclaimed Hakushu Distillery, Yamazaki Distillery and Chita Distillery. While Suntory Whisky Toki respects tradition, it also challenges whisky convention by rethinking the hierarchy of its components.

THE HOUSE OF SUNTORY WHISKY ANNOUNCES THE INTRODUCTION OF SUNTORY WHISKY TOKI^™ 

A Premium Blend Where Old Meets New

Deerfield, IL (2016) – Japan is a land of contrasts and paradox: its culture holds a deep reverence for ancestry and heritage, but also a fascination with the future; and its people respect tradition, but they constantly reinvent and reinterpret the world around them. The House of Suntory, the founding house of Japanese Whisky, is proud to introduce a whisky that extends that thread forward: Suntory Whisky Toki™. Respectful of heritage, inspired by reinvention, Suntory Whisky Toki expresses both what is authentic and what is next. 

Suntory Whisky Toki, which launches exclusively in the U.S. this month and in Canada in July at a suggested retail price of $39.99, is a blend of carefully selected whiskies from the House of Suntory’s globally acclaimed Hakushu Distillery, Yamazaki Distillery and Chita Distillery. Traditionally crafted according to Suntory’s Art of Blending philosophy, the expression features the quintessential characteristics of a Suntory blend: exquisite balance, harmony and oneness.

A VIVID BLEND, TIMELESSLY MADE

While Suntory Whisky Toki respects tradition, it also challenges whisky convention by rethinking the hierarchy of its components. Suntory blends often use Yamazaki malts as their key component. Inspired by the spirits of innovation, the House of Suntory’s fourth Chief Blender Shinji Fukuyo took a fresh approach with Suntory Whisky Toki, selecting the singular Hakushu American white oak cask malt whisky — with its unique freshness, mellowness and spectacular green apple notes — as one of the blend’s two pillars. To complement that selection, Fukuyo chose Chita heavy-type grain whisky as the blend’s second pillar, adding a clean taste with notes of sweetness and vanilla.

By pairing these seemingly dissimilar but deeply accordant whiskies, Fukuyo’s insight overturned the old relationship between malt and grain and created a blend that is both groundbreaking and timeless.

WITH A SIGNATURE BALANCE OF MALT AND GRAIN.

Traditionally in Suntory blends, grain whiskies have played merely a supporting role, acting as a broth or dashi to accentuate key malts. But the unrivalled sophistication and wide range of grain whiskies produced at Suntory’s Chita distillery led Shinji Fukuyo to rethink that role. He saw these whiskies, with their exquisite balance of complexity, subtlety and refinement, not as a scaffold for the heroic malt to ascend but as true heroes in their own right.

This unique encounter between Hakushu malt and Chita grain whiskies gives Suntory Whisky Toki its silky taste and vivid character. To give the blend greater depth and complexity, Fukuyo carefully selected two Yamazaki malts. Yamazaki American white oak cask malt whisky harmonizes the Hakushu and Chita components, while bringing roundness and reinforcing the sweetness of Chita heavy-type grain whisky with peach and custard aromas. Finally, Yamazaki Spanish oak cask malt whisky adds woody and bittersweet notes to the blend. The result is a vivid, well-balanced and silky blend with a subtle sweet-and-spicy finish.

EXTRAORDINARY VERSATILITY

The smoothness of Suntory Whisky Toki allows for exceptional versatility — the expression can be enjoyed neat, on the rocks, as a highball or mixed as a cocktail. The Suntory Whisky Toki highball is recommended for those interested in experiencing how whisky is enjoyed in Japan today. 

The highball is an artful blend of whisky and sparkling water over a generous serving of ice. In the 1950s, the highball was a favorite of whisky drinkers in Japan. The Japanese praised this simple, stylish cocktail as a refreshing way to drink whisky. They also loved how well it paired with Japanese cuisine. Since then, Suntory has played an important role in reestablishing the highball as a popular cocktail for a new generation of whisky drinkers.

To make the Toki highball in the proper Japanese serving ceremony, fill a tall glass to the brim with ice. Add one measure of whisky. Stir to cool the whisky and glass. Again add ice to the brim. Pour three measures of chilled sparkling water along the side of the glass to avoid melting the ice or bursting the bubbles. Add a twist of lemon. Enjoy.

TASTING NOTES – Suntory Whisky Toki (43% Alc./Vol. 750ml)

Color: clear gold

Nose: basil, green apple, honey

Palate: grapefruit, green grapes, peppermint, thyme

Finish: subtly sweet and spicy finish with a hint of vanilla oak, white pepper and ginger

ABOUT SUNTORY WHISKY

Since 1923, as the pioneer of Japanese whisky, Suntory Whisky has been renowned for its House of Master Blenders and for their Art of Blending. The founding father of Japanese whisky, Shinjiro Torii, built Japan’s first malt whisky distillery in Yamazaki, near Kyoto—a region known for the purity of its water, where the traditional Japanese tea ceremony was born. Torii dreamt of creating an authentically Japanese whisky by choosing a terrain and climate completely different to that of Scotland, thereby cultivating unique conditions for maturation.

In 1972, Torii’s son Keizo Saji, Suntory’s second master blender, built the Chita grain distillery near Nagoya to produce more of their own high quality grain whiskies. In 1973, Saji founded the Hakushu distillery amidst the deep forests of Mt. Kaikomagatake in the Japanese Southern Alps. Its high altitude and lush environment is what differentiates Hakushu from other distilleries.

With three distilleries and a great diversity in whisky making (different still shapes, five types of cask, and three varieties of wood), Suntory produces over 100 malt and grain whiskies which amounts to the whole of Scotland’s production.

With respect to heritage and a commitment to innovation, third generation master Blender Shingo Torii, and grandson of Shinjiro, now leads this most highly awarded House of Japanese Whisky. Today the House of Suntory Whisky has been named four-time Distiller of the Year at the International Spirits Challenge in London, UK (2010, 2012, 2013, 2014).

Suntory Whiskies are subtle, refined and complex. The portfolio includes two single malt whiskies:  Yamazaki—Japan’s N°1 Single Malt, multi-layered and profound, Hakushu—verdant, fresh, and delicately smoky; and two blends: the noble blend, Hibiki—Japan’s most highly awarded blended whisky and now, the new Suntory Whisky Toki.

whisky.suntory.com                        @suntoryToki                     #suntorytoki 

About Beam Suntory Inc.

As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits Brands that Stir the World. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands and Suntory whisky Kakubin, as well as world renowned premium brands including Knob Creek bourbon, Yamazaki, Hakushu and Hibiki Japanese whiskies, Teacher’s, Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka and Midori liqueur.

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and commitment to Growing for Good. Headquartered in Deerfield, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan. For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com and www.drinksmart.com.