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.

The Chicago Independent Spirits Expo Returns for a 6^th year on

September 21st, 2016 at the Chicago Hilton Hotel

　For the 6th　year, the world largest gathering of small, independent & artisanal brands will converge on Chicago, much to the delight of spirits enthusiasts everywhere.　　What started out as just three small brands conducting a tasting in a bar in New York City over 10 years ago has now grown to become one of the most anticipated underground spirit tastings on the planet.　　The brainchild of Dave Schmier, former owner of Redemption Rye & Temptation Bourbon whiskey brands, and Martin C. Duffy, U.S. Brand Representative for Glencairn Crystal and former Sr. Masters of Whisky for Diageo, the Indie Spirit Expos has taken place in San Francisco, New York City, Las Vegas and New Orleans (during the fabled Tales of the Cocktail week).　　Now the Windy City hosts the grandest of them all!

The CISE provides members of the service industry as well as consumers an opportunity to meet the new wave of creative & innovated distillers, bottlers, importers and distributors as they sample & speak about their spirits. Attendees will be able to chose from over 500 spirits within the major liquor categories of vodka, gin, rum, tequila, mescal, whisk(e)y, liqueurs and even drink mixers from around the world.

According to Mr. Schmier, “The Chicago Indie Spirits Expo is a direct response to both the growing interest in craft spirits among consumers and the growth of craft distillers and other spirits entrepreneurs.” Co-producer Martin Duffy, after experiencing Schmier’s New York event in 2011, convinced his friend to bring the Expo to City of Big Shoulders. “Chicago has always been a progressive drinking town, so it only seemed logical to bring this event here and make it the biggest and best event of its kind”, said Duffy.　　”Plus, it is a great chance to highlight the best of the Midwest’s own burgeoning distilling community.”

The 2014 Chicago Independent Spirits Expo will feature over 130 exhibitors sampling over 500 different artisanal and independent spirits from all over the world (The USA, Canada, Ireland, Scotland, Spain, Italy, Sweden, Holland, Belgium, France, Mexico, the Caribbean, South America, Japan, India, Australia, New Zealand, etc.) to over 1200 key bartenders, F&B managers, bar owners, distributors, importers, retailers and spirit aficionados coming from all over the North America and beyond.

Just a sample of the brands that were showcased at last year’s event:

• Anchor Distilling
• Bar Napkin Spirits, LLC
• Bardstown Barrel Selections, Inc
• Barrow’s Intense Ginger Liqueur
• Blaum Bros. Distilling Co.
• Cauldron Beverage Company LLC
• CH Distillery
• Chicago Distilling Company
• Clement USA Inc.
• Compass Box Whisky
• Conecuh Ridge Distillery
• Copper Fiddle Distillery
• Corsair Artisan, LLC
• Craft Distillers
• Davos Brands
• DC Craft Spirits
• Death’s Door Spirits
• Denizen Rum
• Dry Fly Distilling Inc
• Dutch’s Spirits
• Epic Wines and Spirits
• Few Spirits
• Fox River Distilling Co.
• Frederick Wildman and Sons
• Glenfarclas Single Malt Scotch
• Global Beverage Team, LLC
• Grand River Spirits
• Great Lakes Distillery
• Greenbar Craft Distillery
• Haus Alpenz
• High West Distillery
• HPS Epicurean
• Infinium Spirits
• Journeyman Distillery
• KOVAL Distillery
• Letherbee
• Mississippi River Distilling Company
• New Holland Brewing & Artisan Spirits
• North Shore Distillery
• Oppidan Spirits
• Parce Rum
• Purely Syrup
• Quincy Street Distillery
• Rhine Hall
• Scorpion Mezcal
• SoulBoxer Cocktail Co.
• St. George Spirits
• St. Louis Distillery, LLC
• Stumpy’s Spirits
• Tailwinds Distilling Company
• The Noble Experiment NYC
• Whiskey Acres Distilling Co.
• Wyoming Whiskey Inc.

THE INDUSTRY ROUND TABLE DISCUSSION

A feature unique to the Chicago Indie Spirits Expo from the other ISEs is the addition of The industry roundtable Discussions. Held the afternoon of the Expo in The Buckingham Room of the Chicago Hilton Hotel & Tower, the industry round table discussion (12 noon to 2pm) is a select panel of spirit producers, retailers, distributors and others from various levels of the spirits industry who discuss the current trends, topics, opportunities and challenges that face small spirits brands in the current market place.　　These round table discussions are open only to VIP ticket holders, exhibitors and media.

This year’s panel will include:

• Monique Huston –Director of Spirits, Winebow
• Brett Pontoni – Spirits Buyer, Binny’s Beverage Depot
• Toby Beall – Distillery owner, Tailwinds Distillery
• Paul Hletko – Distillery owner, FEW Spirits & President of the ACSA
• Matt Blaum – Distillery owner, Blaum Bros. Distillery & President of the ICDA
• Bill Welter – Distillery owner, Journeyman Distillery
• Scott Winters – Importer, American Spirits Exchange
• Dave Schmier – Brand Owner, Deadwood Rye
• Danny Shapiro – Bar owner/Mixologist, Scofflaw & Slippery Slope
• Winston Churchill Edwards-Brand Ambassador, Balcones Distillery
• Aaron Zacharias – Bar Owner, Fountainhead Chicago, The Northman, Bar On Buena
• Brian Christensen – Editor of Artisan Spirits Magazine
• Guest Moderator: Emily Pennington Hood – Editor of Wine & Spirits Daily

FOR TICKETS　~　

Tickets for the Chicago Independent Spirits Expo include two options:

VIP ticket ~ $85.00 ~ allows access to the round table discussions, seminars plus early admission to the tasting session at 4:30pm.

General Admission ticket ~$65.00 ~ grants you entry to the tasting session from 6:30pm to close at 9:00pm.

A portion of all ticket sales will go to our charitable partner.

Purchase Tickets here ~　https://www.eventbrite.com/e/2016-chicago-indie-spirits-expo-tickets-24260637219

For press & media passes, please contact the organizers at indiepspirit@gmail.com.

For online Exhibitor Registration – https://www.eventbrite.com/e/2016-chicago-indies-spirits-expo-exhibitor-registration-tickets-23597446598

Please visit our Facebook event page for updated brand listings, satellite events and to contact the organizers ~

https://www.facebook.com/events/218657131828661/

Five IWSC gold medals for Highland Distillery

Glenmorangie has been honoured with five gold medals in a renowned industry competition. Glenmorangie Original, the hallmark expression of the Scottish Highland Distillery’s elegant floral spirit, achieved a prestigious gold award at the International Wine and Spirit Competition (IWSC) alongside four more of Glenmorangie’s innovative whiskies and a limited-edition expression from Ardbeg.

Glenmorangie Original, the backbone of the Distillery’s range, was praised by the competition judges as a “remarkably easy drinking whisky”. They complimented its “delicate nose of poached pear, vanilla and polished gold” and its “wonderfully relaxed palate”. Glenmorangie’s extra-matured range also shone at the awards, with Glenmorangie Lasanta’s finish of “pure Christmas cake and brandy butter” and Glenmorangie Quinta Ruban’s nose of “stewed plums and rich velvet” rewarded with gold medals. Glenmorangie 25 Years Old and Glenmorangie A Midwinter Night’s Dram also won gold at the IWSC.

Meanwhile, Ardbeg, the world’s smokiest, peatiest Islay malt whisky, received a gold medal for Ardbeg Dark Cove – the Distillery’s 2016 limited edition. For the judges, the expression conjured up a succulent vision of “eating jam roly-poly on a field…in the late autumn heat, with a peat fire…in the background.”

Now in its 47th year, the IWSC receives entries from almost 90 countries worldwide and is renowned for rewarding excellence and recognising quality. Its distinguished judging panel includes master blenders, whisky writers and wine and spirits buyers from across the industry.

Dr Bill Lumsden, Director of Distilling, Whisky Creation & Whisky Stocks for Glenmorangie and Ardbeg, said: “Glenmorangie has been distilled in the same uncompromising way since 1843 – and these gold medals are a testament to the Distillery’s pioneering spirit and long tradition of excellence. We are delighted that the floral elegance of Glenmorangie Original, the backbone of all our whiskies, has achieved recognition once more, alongside a further four of Glenmorangie’s exceptional expressions. We are, of course, equally proud of the accolade awarded to Ardbeg Dark Cove.”

Ewan Lacey, managing director of the IWSC said: “2016 has been a bumper year for the IWSC, where we saw a 17% increase in spirit entries, but fewer gold medals than previous years. This demonstrates what an amazing achievement has been made by The Glenmorangie Company, which has scooped five gold medals for Glenmorangie – and a total of six overall.”

The Macallan brings the triple cask matured Fine Oak Range to South Africa 

The Macallan presents two new expressions to the SA market, Fine Oak 12 and 18, and brings back a favourite; Fine Oak 15

The Macallan, one of the world’s greatest single malt whiskies, will be launching the triple cask matured Fine Oak Range in SA. A firm favourite: Fine Oak 15 will be re-introduced, and two new expressions will also be rolled out over the coming months, Fine Oak 12 and the 18.

The Fine Oak range is triple cask matured in a combination of European oak sherry casks, American oak sherry seasoned casks and American bourbon casks, delivering a more diverse yet subtle style of whisky, whilst maintaining The Macallan’s core DNA which is a focus on sherry seasoned oak casks, natural colour, and rich, fruity full bodied flavours and mouth feel.

To craft Fine Oak, we bring new oak from America across thousands of miles to Spain, where oak casks are crafted and sherry seasoned before traveling to our distillery on Speyside to mature for twelve years. These whiskies are then combined with those aged in the very best sherry seasoned European oak casks and American Bourbon casks. This approach reveals an unmatched investment in time and extraordinary commitment to mastery for which The Macallan has been known since 1824

Bob Dalgarno, Master Whisky Maker explains, “The Macallan Fine Oak requires a distinctive approach to whisky making.  Being created from a triple cask combination, both sherry and bourbon seasoned, we are working with a broader spectrum of character.  The resulting versatile single malt which offers up great flavour diversity.”

The Fine Oak range will sit alongside The Macallan 1824 Masters Series which is available in SA, including Rare Cask, Reflexion, No.6 and M, – which now offers The Macallan fan a wider choice of whiskies from the portfolio.

“The Macallan Fine Oak Range is an extraordinary range of whiskies which bare testament to the incredible wood story of The Macallan, reintroducing this range into the South African market at a time where malt whisky demand and interest is at its highest is an exciting transition for The Macallan brand. This represents our ambition to translate our ultimate luxury spirit positioning and obsession with craft and quality to produce a peerless spirit, in one of the world’s most exciting malt whisky markets” commented Mac Mabidilala, Africa Marketing Manager

Commenting at the launch of The Macallan Fine Oak range, whisky expert Jim Murray said: “The breadth and depth and sophistication of The Macallan Fine Oak range is simply jaw-droppingly good.” 

The Macallan Fine Oak Range is available from selected liquor stores and online retailers (RRP for 12 starts from R599, 15 – R999 and 18 from R2500 (Limited stock))

What makes the Fine Oak Range exceptional?

The American oak casks are crafted from timber sourced in the woodlands of Ohio, Tennessee and Missouri and are logged by third generation woodsmen, who are personally selected by The Macallan’s own Master of Wood. Some of these casks will mature bourbon in humid Kentucky warehouses for three years before the long journey to Scotland whilst others will be transported to Jerez, in Spain, to be filled with sherry.

The addition of American oak bourbon seasoned barrels imparts aromas and flavours slightly drier and more oaky than the American oak sherry casks, with more pronounced aromas and flavours of coconut, but still with the lighter colour and sweetness associated with American oak.

The European oak sherry casks begin life in the dense, sustainable forests of Northern Spain and each cask is handcrafted in the cooperages of Jerez where they are fired to ensure the spirit penetrates deep into the wood. These casks will then be seasoned with sherry for a minimum of two years before being transported to The Macallan Distillery in Speyside for filling with new make spirit. 

The Story of The Macallan 

The Six Pillars are the foundation stones for the fame and character of The Macallan. They encompass the strong sense of place at the heart of the distillery and the estate, together with their long experience of distilling and maturing a single malt whisky with a reputation for product excellence and distinctive character. These, in combination, contribute to the essential character of The Macallan.

• Spiritual Home; Easter Elchies House, built in 1700, lies at the heart of The Macallan estate in an area of great natural beauty and is farmed sensitively, in harmony with the environment. The estate covers 390 acres (158 hectares), of which some 90 acres are sown in the spring with our own exclusive barley variety (Minstrel) to make The Macallan. A single acre will produce nearly two and a half tons of barley, which will yield around 1,800 bottles of The Macallan.
• Curiously Small Stills; The Macallan’s curiously small spirit stills are the smallest on Speyside. Their unique size and shape give the spirit maximum contact with the copper, helping to concentrate the ‘new make’ spirit and provide those rich, fruity, full-bodied flavours so characteristic of The Macallan. There are fourteen of these curiously small stills, crafted from copper, each holding an initial ‘charge’ of 3,900 litres.
• Finest Cut; The Macallan takes only 16% of the final distillation from the spirit stills to fill into their oak casks. This is the best of the best and one of the smallest in the industry.
• Exceptional Oak Casks; The Macallan spends more on sourcing, building, seasoning and caring for its casks than any other single malt whisky.
• Natural Colour; the rich range of colours in The Macallan whiskies is drawn only from the wood of their exceptional oak casks
• The Macallan itself; From humble beginnings in 1824, The Macallan has grown from a small local enterprise to global recognition, based on a constant and determined attention to quality – one of the world’s greatest whiskies. 

About The Macallan

Founded in 1824, The Macallan is one of the world’s most admired and awarded single malt whiskies. The reputation of The Macallan is based on a product of outstanding quality and distinctive character, founded upon a set of guiding principles, the Six Pillars.  An obsession with quality has been the hallmark of The Macallan since its founding by Alexander Reid on a plateau above the river Spey in north-east Scotland. The distillery is surrounded by a 150 hectare estate, with Easter Elchies House at its heart, a Highland Manor built in 1700.

http://www.themacallan.com/

GORDON & MACPHAIL CONNOISSEURS CHOICE WINS GOLD MEDAL

Gordon & MacPhail Connoisseurs Choice Tomatin 1997 has scooped a gold medal at the prestigious International Wine and Spirit Competition, with Gordon & MacPhail Cask Strength Caol Ila 2004 also being awarded a silver medal.

Judges at the competition, which received entries from 30 different countries across the world, presented Connoisseurs Choice Tomatin 1997 with a gold medal after tasting how the oak, fresh coconut and rapeseed oil on the nose gave way to flavours of vanilla, mixed with elements of oak spice, with a smooth, cracked black pepper finish.

The medals come hot on the heels of Connoisseurs Choice Glen Elgin 1998 winning a silver award in the ‘Speyside single malt aged 13-18 years’ category at the International Spirits Challenge, and being ‘Recommended’ by leading industry platform Whisky Magazine, and Connoisseurs Choice Strathmill 2000 singled out as the best ‘Single Malt Scotch 11-15 Years (Multiple Casks)’ in Jim Murray’s Whisky Bible Liquid Gold awards.

Recognised by experts across the industry, the Gordon & MacPhail Connoisseurs Choice range offers consumers the chance to sample rare and sought after single malt whisky from distilleries throughout Scotland.

Since taking the unprecedented step of launching Connoisseurs Choice in the 1960s, leading whisky specialist Gordon & MacPhail has been focused on providing exclusive, high quality whiskies which can be enjoyed by both those who are new to the world of single malts, and specialists alike.

Stephen Rankin, Director and a member of the fourth generation of the Urquhart family, the owners of Gordon & MacPhail, said: “An opportunity to enjoy unique whiskies, which otherwise would not be available to purchase, our Connoisseurs Choice range offers consumers the chance to experience something special. Long revered by both consumers and the whisky industry, it is fantastic to see not one but three of the whiskies in the range being recognised by leading spirits authorities.

“These recent accolades, alongside the various awards won throughout the past year, are testament to our dedication to providing whisky lovers across the world with top quality products which are lovingly nurtured by experts in their field.”

For further information on Gordon & MacPhail Connoisseurs Choice please visit the Gordon & MacPhail website at http://www.gordonandmacphail.com/.

Notes

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 founding, 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 honour that was bestowed on the business again in 2013 with a visit from HRH The Princess Royal.
• In 2015 Gordon & MacPhail made history by bottling the oldest cask ever released – a 75-Year-Old Mortlach, distilled in 1939.