worldwhiskyday.com / #WorldWhiskyDay / @worldwhiskyday 

World Whisky Day 2016: Event registrations are now open, and a new website has been launched 

Event registrations for World Whisky Day 2016 are now open. Registrations across the globe will be published on World Whisky Day’s brand new website as the organisers aim to make this year’s celebration (Saturday 21 May) the biggest yet.

Last year, World Whisky Day was toasted on every continent around the world. Even in Antarctica, researchers from the Australian Antarctic Division held celebratory whisky tasting sessions just over 9,500 miles from World Whisky Day’s HQ.

Publisher of Hot Rum Cow and organiser of World Whisky Day, Fraser Allen, said: “To see the world raise a dram for World Whisky Day last May was incredible. We want to make this year’s celebration bigger than ever before, and by hosting your own event you’ll be helping to make this a reality.”

So why not join the 2016 party? It’s quick, easy and FREE, and it’s what World Whisky Day is all about: getting together and toasting one of life’s great pleasures. Events can range from a quiet backyard dram to a full-blown carnival – anything goes.

To register your event, head over to http://www.worldwhiskyday.com/. You can also view current events for some inspiration and to find out who’s toasting the water of life near you. Promotional material will be available for download from 11 April.

World Whisky Day has also launched a campaign with charity partner Just a Drop in a bid to raise at least £15,000 for the construction of a sand dam for a community of 4,349 in Kalima South, Kenya – people for whom water really does mean life. If you’d like to donate, text DRAM48 followed by a £ donation to 70070 or visit http://bit.ly/1RklTFO.

Everyone is encouraged to join in the social media buzz, too. Get talking on Twitter and Facebook using #WorldWhiskyDay.

If you require any more information, don’t hesitate to contact World Whisky Day directly at info@worldwhiskyday.com.

Looking forward to raising a dram with you, and the world, this May.

Sláinte!

Notes  

• World Whisky Day invites everyone to try a dram and celebrate the water of life. Events are taking place all over the globe, recognising all types of whisk(e)y and encouraging everyone to enjoy them responsibly.
• World Whisky Day (http://www.worldwhiskyday.com/) was launched in 2012 by Blair Bowman when he was still a student at the University of Aberdeen. Whilst studying abroad in Barcelona, Blair noticed on Twitter that people were celebrating World Gin Day. After searching online, he was surprised to see that there wasn’t an established annual World Whisky Day – so he bought the domain name and kick-started the event by spreading the word via social media.
• By last year, tens of thousands were celebrating World Whisky Day across the globe, with events taking place on every continent – including Antarctica. More than 3,000 uses of #WorldWhiskyDay in 24 hours resulted in 9 million timeline impressions on 16 May last year.
• World Whisky Day is run by Hot Rum Cow (http://www.hotrumcow.co.uk/), a drinks magazine launched in 2012 by Fraser Allen, who believed there was a gap in the market for an intelligently written, beautifully designed magazine aimed at enthusiastic and curious drinkers. Based in Edinburgh, the magazine is now on sale across the world in stores from Selfridges in London to the Museum of Modern Art in New York, and has a strong following in both its print and digital forms. Designed by Eric Campbell and edited by Simon Lyle, Hot Rum Cow has won several awards and is based in the offices of White Light Media, one of Scotland’s leading content marketing agencies.

Michel Couvreur Whiskies

In the 1950’s Michel Couvreur, originally from Belgium, began making wine in Burgundy. As a frequent traveller to Scotland selling wine, he fell in love with the Scottish way of life and its’ incredible whisky.

In 1964, Couvreur left Burgundy and travelled over 930 miles to his new home in Scotland where his attention turned to whisky production – from the selection of the most ancient strains of cereals to sourcing extremely rare sherry oak casks. It became his dream to pursue his passion and make a whisky that was so unique and unlike any other… and that he has certainly done!

In the 70’s Michel returned to France to be nearer the origin of his much-loved sherry casks and began digging his own cellar in the hillside of Bouze-Iès-Beaune in Côte d’Or. Here, about midway between the Andalusian vineyards and the Scottish Highlands, Michel Couvreur matures his whisky that has been distilled in Scotland, in original sherry oak casks to produce an exquisite blend of two cultures that creates one exceptional whisky.

What really makes Michel Couvreur Whisky so unique is the two cellars they have for ageing; one dry cellar and one very damp. The difference in humidity gives you great options when ageing whisky. The dry cellar is used to create a whisky that is spicy and intense with an adv. of up to 60%, whereas the humid cellar has the opposite effect, it lowers the alcohol percentage and allows the whisky to mellow and soften out any harsh corners.

Michel Couvreur produce whiskies which are incredibly flavourful, intense, and soft all at the same time. Each bottle is handcrafted, labelled and sealed with a cork and wax. Opening a bottle of Michel Couvreur for the first time is a memorable experience you’ll never forget…

Michel Couvreur is now distributed in the UK by Amathus Drinks PLC. For more information please visit　http://www.michelcouvreur.com/ or contact　holly@amathusdrinks.com.

RRP

MWMCB Michel Couvreur Blossoming Auld Malt Whisky 45% 70cl 186.20

MWMCC Michel Couvreur Candid Malt Whisky 49% 70cl 96.19

MWMCO Michel Couvreur Overaged Malt Whisky 43% 70cl 66.36

MWMCS Michel Couvreur Special Vatting Peaty Malt Whisky 45% 70cl 119.93

MWMCV Michel Couvreur Very Sherried Over 27yr 48% 50cl 382.14

Michel Couvreur is now distributed in the UK by Amathus Drinks PLC. For more information please visit http://www.michelcouvreur.com/ or contact holly@amathusdrinks.com.

Fraiser of Scotland outsells all other whisky brands at London show

One of Scotland’s newest whiskies has managed to outsell top existing brands at 2016’s world premier whisky tasting show in London. Fraiser of Scotland only launched last year, but managed to sell four times more bottles than any other brand in the show’s retail section.

Whisky Live London took place on the weekend of March 18, with over 2,000 visitors attending in two days. Over 100 whisky brands participated, the majority from Scotland, with other brands taking part coming from India, Taiwan, America and Ireland.

The strawberry-infused whisky liqueur is attracting attention thanks partly to the current trend in flavoured spirits, and the changing palate of the public.

Brand Ambassador Arafa Rashid, from Stirling, said: “There is, and always will be a place for the traditional whisky product. But, in the face of competition from other spirits such as gin and vodka there is an opportunity to take whisky-based products to a wider audience. Fraiser does this by adapting the recognised whisky taste in a way that even whisky purists enjoy.”

The drink was created by Master Blender John Smith, formerly Head Blender for Glenmorangie. John Smith learned and mastered his craft in the whisky industry over 35 years. He wanted to create a new flavour profile which would reflect the heritage of scotch whisky, and would offer a new taste experience appealing to both new and existing whisky drinkers.

Arafa added: “We are delighted by the success of Fraiser in London. It was described by one person attending the show as ‘Happiness in a glass’, and that’s the kind of reaction we get on a regular basis. Sales of Fraiser of Scotland are outstripping its more illustrious and traditional competitors at almost every festival we attend – including Glasgow Whisky Festival, Ooshka, Whisky Stramash and Drambusters.”

“Our aim is not to knock out the traditional whisky sector. We want to to complement it, and show that whisky can be enjoyed not just on its own or with water as we’re so often told. Our brand slogan is “How do you drink yours?” and for me that answer is – any way you want to!

Fraiser of Scotland

Twitter @fraiserliqueur and find us on Facebook – Fraiser of Scotland

Classic And Contemporary Architecture Blends Together In Celebration Of Spirit Of Speyside Whisky Festival

Visitors to Speyside – the world’s best known whisky-producing region – are never far from the sight of the distinctive pagoda. It’s a design which has become an iconic symbol for Scotch whisky the world over and one which has its roots firmly set in the Speyside region – home to some of the biggest names in distilling.

The ornate pagoda roofs which adorn many of the area’s 50-plus distilleries will be used as a backdrop for thousands of photographs, videos and selfies during the Spirit of Speyside Whisky Festival this spring, during which visitors will learn just how pivotal this piece of architecture has been to shaping the whisky industry.

As ornate as they are, pagoda roofs weren’t created solely for decoration. They may look Oriental, but they were designed for a very practical reason – as a chimney, to improve the flow of smoke out of distillery buildings from the fires which dried the malt below. They are, essentially, a key ingredient in Scotland’s water of life.

Renowned distillery architect Charles Chree Doig came up with the classic design. On moving to the county capital of Elgin in 1882 he became assistant to a land surveyor, going on to become a partner in the business and moving into architecture and engineering. When the owners of Dailuaine Distillery commissioned Doig to carry out alterations to their maltings, he converted the existing ventilator into the distinctive pagoda shaped roof that is so familiar.

Ann Miller of Speyside Whisky Festival says the pagoda design charms and intrigues the many thousands of visitors that descend on the area for the annual celebration, which takes place this year from April 28 to May 2.

Ann Miller adds, “Charles Doig died in 1918 but his design lives on, not only at distillery buildings in Speyside and elsewhere in Scotland but in branding and marketing materials promoting this world-famous export, being an emblem of Scotland’s Malt Whisky Trail.

“They are a real talking point and are instantly associated with the region’s industry. Scotland will celebrate the Year of Innovation, Architecture and Design in 2016 so it seems only fitting that we celebrate an iconic piece of Scotland’s architectural heritage, while also introducing people to brand new distilleries that use modern technology and design.”

Many options were considered and discounted before the final pagoda design was reached, and its strikingly attractive appearance, combined with functionality, ensured the pagoda became an essential feature during the distillery building boom of the late 19th century.

Strathisla, boasts twin pagodas and its setting and style makes it one of the most photographed – and arguably the most picturesque – of all Scotland’s distilleries. Dating back to 1786, the Keith distillery buildings have changed little, from the old cobbled courtyard to the water wheel and of course the distinctive double pagodas.

In the 21st century whisky industry, heritage mixes with high tech and two new Speyside distilleries have been able to take centuries of accumulated distilling knowledge and expertise and merge it with cutting-edge design and green technology to produce quality spirit.

Opened in 2009, Roseisle was the first malt distillery of scale to be opened in Scotland in 30 years. The striking distillery, owned by Diageo, uses cutting-edge technology to significantly minimise our carbon footprint and impact on the environment.

Roseisle was designed to build on best practice from Diageo’s other 28 malt and grain distilleries to improve efficiency and performance, building on centuries of distilling experience and knowledge.

Dalmunach opened in summer 2015 on the site of the mothballed Imperial Distillery at Carron and is an excellent example of securing the future of the industry by respecting its heritage and utilizing energy saving innovations.

Remnants from the old distillery situated on the site from 1897-2012, were built into the new one with an architecturally impressive design, inspired by the shape of a sheaf of barley reflecting the core ingredient of single malt whisky.

It houses eight unique copper pot stills, with a tulip shape used for the wash stills and an onion shape used for the spirit stills, replicating those from the original distillery. In a departure from tradition, the stills have been positioned in a circular design that provides a unique aesthetic for the future.

Distilleries of all shapes and sizes, old and new, will be the focus of whisky lovers from all over the world during the annual Spirit of Speyside Whisky Festival. It has become one of the leading events of its kind over the past 17 years, attracting thousands of visitors from all over the world to enjoy more than 400 events, from tastings to ceilidhs, food pairings to comedy.

The 2016 Spirit of Speyside Whisky Festival – and its traditional musical arm the Spirit of Speyside Sessions – takes place from April 28 to May 2. For further information about the event visit www.spiritofspeyside.com with tickets on sale from 12 noon on February 2. The Festival is also active on social media – visit facebook.com/WhiskyFestival, Twitter and Instagram @spirit_speyside

Captions

1. Dalmunach – one of Scotland’s newest distilleries opened in June 2015 by First Minister Nicola Sturgeon
2. Strathisla – the oldest operating distillery in the Scottish Highlands
3. Roseisle – one of the most environmentally sustainable Scotch whisky distilleries

Notes

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

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

Year of Innovation, Architecture and Design

2016 will shine a spotlight on Scotland’s achievements in innovation, architecture and design through a wide-ranging, variety of new and existing activity.

The Year of Innovation, Architecture and Design will run from 1 January 2016 to 31 December 2016 and will build on the momentum generated by the 2015 Year of Food and Drink as well as previous years including Homecoming Scotland 2014, the Year of Creative and the Year of Natural.

Through a series of exciting events and activity, the year will showcase Scotland’s position as an “innovation nation”, its outstanding built heritage, and its thriving, internationally acclaimed fashion, textiles and design sector.

The Year of Innovation, Architecture and Design is a Scottish Government initiative being led by VisitScotland, supported by partners including Scottish Government, Creative Scotland, Architecture + Design Scotland, Scottish Tourism Alliance, Scottish Enterprise, The National Trust for Scotland, Historic Scotland, Highlands and Islands Enterprise and The Royal Incorporation of Architects in Scotland (RIAS).

The Year of Innovation, Architecture and Design events fund is managed by EventScotland, part of VisitScotland’s Events Directorate

Malt and moo-sic: Speyside farmers launch bid to produce beef to rival world famous Kobe beef from Japan

Farmers help Scotch industry lead fight back after a Japanese whisky is named best in world

www.youtube.com/watch?v=01wUhewCre8

Farmers on Speyside are being urged to lead a fight back for the Scotch whisky industry after a Japanese malt was named best in the world – by feeding their cattle a daily dram.

A nip of our national drink – coupled with a diet of high quality feed from distillery by-products – could produce meat so succulent and tender that it will rival Japan’s famous Kobe beef.

And it is thought that playing cattle upbeat traditional Scots music, in much the same way that Kobe herds enjoy classical sounds, will further enhance the quality of the beef.

Now there are calls from organisers of the world renowned Spirit of Speyside Whisky Festival for local farmers to help further trial the theory.

Thousands of visitors from all over the globe visit the annual Festival, and organisers are concerned about the level of attention being focused on Japanese whisky.

Ann Miller, a director of the Spirit of Speyside Whisky Festival, says, “We do not believe there is anywhere on earth that produces better malt whisky than Speyside – and millions of whisky drinkers agree.

“We were genuinely shocked and dismayed when Yamazaki was named the best whisky in the world, but we are firm believers in the old adage of don’t get mad, get even.

“And that is exactly what we intend to do. All the signs indicate that introducing Speyside malt into a cow’s diet and using animal feed created from distillery by-products gives the meat a lovely, whisky-tinged flavour.”

The incredible discovery was made by Speyside farmers Ali Rolfop and Joe King, who have a herd of Aberdeen Angus cattle.

They were mucking out a byre one evening on their farm, Ure Gullybale, near the distillery town of Keith and poured a bottle of single malt Scotch into a water trough.

Ali explains, “I’m a big fan of two of Speyside’s most famous products – malt whisky and traditional music – and so I decided to share these with our cattle.

“The next day, we noticed their coats were shiny and their eyes were bright. We’ve since been sharing a bottle of malt with them and we even have some local fiddlers come down to perform. We tasted the beef from the herd for the first time a couple of weeks ago and it is sensational – there is definitely a hint of whisky in the meat.”

The Spirit of Speyside Whisky Festival takes place from April 28 to May 2 and is one of the biggest events of its kind anywhere in the world. It comprises almost 500 different events, from distillery tours to whisky tastings, from ceilidhs to comedy nights, and from whisky themed dinners to outdoor events.

Ann adds, “With all this focus on Japan, I suppose we are a little worried that the thousands of visitors who fly in from all corners of the globe to enjoy our Festival might be tempted to go there instead.

“But while Japan may have been able to produce some decent drams, it doesn’t have the history and heritage of Scotch whisky. We’ve been producing the best whisky in the world for generations – no beef about it – and while they have learned how to make whisky from us, we’re now learning from their farming techniques.”

Tickets for all events in the 2016 Spirit of Speyside Whisky Festival programme are available to buy now at http://www.spiritofspeyside.com/ The Festival is also active on social media – facebook.com/WhiskyFestival and @spirit_speyside on Twitter and on Instagram.

Picture captions:

One of the Aberdeen Angus herd cannot wait to get his daily dram from Spirit of Speyside Whisky Festival director Ann Miller.

Fiddler Lorna Edward has been entertaining the cattle at Ure Gullybale, which have also been enjoying a daily dram. Spirit of Speyside Whisky Festival director Ann Miller suggests other Speyside farmers try out the newly discovered farming techniques.

WORLD’S FIRST WHISKY SNIFFER DOG APPOINTED 

New breed of nosing expert joins whisky club as ‘Master Sniffer’   

It may sound barking mad, but the world’s first whisky sniffer dog has been appointed by The Scotch Malt Whisky Society.

A dog’s sense of smell is 50 times more sensitive than humans, so Golden Retriever Chaucer has joined the whisky club’s prestigious Tasting Panel in Edinburgh to help sniff out the finest whiskies for bottling.

The first whisky to be unleashed by Master Sniffer, Chaucer, is a pedigree single malt called ‘Barking Mad’, Cask D1.1. With notes of “malty biscuits” and “smoky meat”, ‘Barking Mad’ is available from 1^st April in limited quantities.

www.smws.com/barkingmad (website goes live at 00.01 on 1st April)

Twitter: @SMWSUK #barkingmad

Photography: Greg Macvean

Cask 27 gives up its secrets: bottle number one from Speyside Distillery first distillation auctioned off

The first bottle in a limited edition release of the first distillation from Speyside Distillery has fetched £650 at auction. Bottle number 1 from Cask 27 – the final cask to be filled from the first distillate in December 1990 – was bought by a bidder at the auction room.

The bottle went under the hammer at McTear’s Auctioneers and was bought by whisky enthusiast James Robertson, owner of the Kempock Bar in Gourock, near Glasgow.

Only 249 bottles from Cask 27 now remain. A further 25 of these will be auctioned by McTear’s in a 10-day online auction starting on Friday (March 25, 2016) and the remainder will be sold through a network of hand-selected distributors worldwide.

Demand for the rare bottles is expected to be high, particularly in Greater China where the SPEY brand is a household name. There have also been enquiries from Scotch whisky enthusiasts from all over Europe who are eager not to miss out on the opportunity to buy a unique piece of the distillery’s history.

Speyside Distillery chief executive officer John Harvey McDonough says. “It was a very emotional experience for myself and our managing director, Patricia Dillon to watch the bidding take place, knowing that we were sharing a very special piece of our history with the world.

“We are delighted that this historic bottle has found a home, and that it is about to start a new chapter in its life. Whether it has been bought to be enjoyed or to take pride of place on a collection shelf, I am sure the owner will enjoy it.”

McTear’s whisky specialist, Stephen McGinty, adds, “Over the years McTear’s has auctioned some of the world’s most exclusive whiskies and there is no doubt the first distillation from Speyside Distillery fits very firmly in this category.

“Not surprisingly, given the significance of the bottle, there was huge interest in the lot, with collectors at home and overseas ensuring there was lively bidding on the day.   This is a magnificent whisky and we are delighted that it has achieved such a good price at auction.”

Speyside Distillery is located in the Cairngorms in the Scottish Highlands and is home to the SPEY brand of single malt Scotch whisky.

The distillery was founded in 1990 by local businessman George Christie on the site of a former grain mill. It took him 30 years to achieve his dream of building a distillery, with the renovation work being undertaken completely by hand over a 30-year period.

Bottles at 55.1% cask strength from American oak casks, Cask 27 is natural colour and non-chill filtered. It is light golden in colour, with a refreshing, delicate aroma of fruits with hints of vanilla and honey. The taste is of subtle vanilla, with a smooth crème brulee flavor. Cask 27 has a mild, fresh citrus fruit finish.

The whisky is presented in a humidor box with hand written label, numbered bottle and is also wax stamped with the wording – 1990 year of 1^st distillation. It is completed with a certificate of authenticity signed by the CEO.  The RRP will be set following the 10 day auction.

For further information about sales of Cask 27, contact Karenann Lyon at Speyside Distillers Co Ltd on 0141 647 4464 or Karenann@speysidedistillers.co.uk More information about Speyside Distillery is available at www.speysidedistillery.co.uk. Follow the distillery on Twitter @SpeySingleMalt and on Facebook at facebook.com/speysidedistillery

Picture caption above – Speyside Distillery CEO John Harvey McDonough (left) presents successful bidder James Robertson with bottle number one from Cask 27.

THE GLENROTHES REBRANDS ‘ALBA RESERVE’ AS THE BOURBON CASK RESERVE 

Berry Bros. & Rudd Spirits is delighted to announce the launch of the Bourbon Cask Reserve from award-winning Speyside distillery, The Glenrothes.

In a bid to be more transparent, The Glenrothes has renamed the expression ‘Alba Reserve’ as the Bourbon Cask Reserve. The name has been changed for the sake of simplicity and to aid consumer understanding.

The first certified kosher whisky from the highly-regarded Speyside distillery – Bourbon Cask Reserve is matured exclusively in American oak refill bourbon casks and laid to rest in the warehouse, allowing the whisky to pull the aromas and flavours embedded in the grain of the wood.

The Glenrothes’ normal wood policy uses a combination of Spanish and American oak, seasoned with sherry, bourbon and refill Scotch. Of those only bourbon is 100% kosher. Despite the level of residual sherry in The Glenrothes measuring no more than 1250 parts per million, sherry is not kosher. So The Glenrothes developed an expression to satisfy Orthodox Jewish whisky enthusiasts as well as other aficionados of The Glenrothes.

Bourbon Cask Reserve was authenticated by Rabbi Padwa of the London Beth Din in March 2009 and annually thereafter. A stamp from the London Beth Din certifying the whisky’s kosher status appears on the back label.

According to Doug McIvor, Spirits Buyer for Berry Bros. & Rudd; “The Bourbon Cask Reserve hits all the right notes. The most soft, succulent, sweet and satisfying Speyside single malt I have ever come across.” As ‘Alba Reserve’ it won a Double Gold at San Francisco World Spirits Competition.

The Glenrothes believe that maturity matters more than age; this is the philosophy that underpins the Vintages as well as the Reserve Selections. Each expression has its own unique personality, and this expression is described as “coconut and vanilla, rich and sweet.”

The Glenrothes Bourbon Cask Reserve 40% ABV Appearance:  Pale straw, clear and bright.  Bouquet:                 Fresh, floral, coconut, American oak vanilla. Palate:          Soft mellow, crème brûlée and berry fruits. Finish:           Smooth, sweet, medium length.

The Glenrothes Bourbon Cask Reserve is already available in the USA and will be gradually rolled out into key markets; it will be priced at £45 (€ 59, US$ 55, NT$ 2,600) per bottle.

www.theglenrothes.com 

Notes:

The Glenrothes was founded in 1879.

Only 3% of the distillery capacity is bottled as Single Malt to ensure exceptional quality.

Of the 22 Vintages released to date, 14 have entirely sold out.

The Glenrothes is an award-winning Speyside Single Malt Whisky of exceptional quality. A combination of many factors, including our unusually slow distillation process in tall copper pot stills, deliver our characteristic sweet, fruity and elegant spirit. Further flavours are derived from our extensive knowledge of maturation in oak casks. Each expression has its own unique personality, underpinned by the distinctive, hallmark characteristics of the distillery – ripe fruits, citrus, vanilla and an exquisite spicy finish all encased in the creamiest of textures and with a complex and well-poised balance.

The Glenrothes is only selected for bottling when it has reached its zenith of maturity; each cask is carefully checked, nosed and tasted many times. An age statement does not reveal the maturity of the whisky and so the Glenrothes is bottled only when ready, meaning mature and at its peak of perfection. Malt whisky matures at its own pace as shown by the two casks selected. 

Some of our recent awards and accolades for current bottlings:

The Glenrothes Bourbon Cask Reserve

• Excellent, Highly Recommended (92/100), Ultimate Spirits Challenge 2014
• Double Gold, San Francisco World Spirits Competition 2010
• Silver, International Spirits Challenge 2010 

The Glenrothes Vintage Reserve

• Gold, Scotch Whisky Masters 2015
• Double Gold, China Wine & Spirits Awards 2015
• Gold, The Asian Spirits Masters 2015
• “Officially Amazing”, Guinness World Record holder for largest Burns Supper, 2015

The Glenrothes Select Reserve

• Gold, Scotch Whisky Masters 2015
• Gold, The Asian Spirits Masters 2015
• Gold, San Francisco Wine & Spirits Competition 2012

The Glenrothes Sherry Cask Reserve

• Double Gold, WSWA 2015
• Recommended, Whisky Magazine, Issue 123, February 2015
• Difford’s Guide, Exceptional 5 out of 5 stars 2014

The Glenrothes 1998 Vintage

• Silver medal, International Wine & Spirits Competition 2011
• 93/100, Excellent/Highly Recommended, Ultimate Spirits Challenge 2011
• Silver, International Wine & Spirits Competition 2010
• Silver, San Francisco World Spirits Competition 2010

The Glenrothes 1995 Vintage

• Gold, Hong Kong International Wine and Spirit 2013
• Silver, International Wine & Spirits Challenge 2013
• 92/100, Excellent/Highly Recommended, Ultimate Spirits Challenge 2011

The Glenrothes 1988 Vintage

• Silver, The San Francisco World Spirits Competition 2012

The Glenrothes 1978 Vintage

• World’s Best Speyside Single Malt. World Whiskies Awards 2008

Coast to Coast – Isle of Arran Distillers Ltd Has Exciting Plans 

The award-winning Isle of Arran Distillery has plans to establish a second site on the island, at Lagg on the south coast of Arran, as they expand to accommodate increased production and visitor numbers.

Now in its 21^st year, the distillery is currently adding the finishing touches to expansion at Lochranza including two new pot stills and a blending room. The potential new location in Lagg will allow for further storage and production as well as a new visitor centre to welcome the growing number of visitors to the island in search of the Arran water of life.

Euan Mitchell, managing director of Isle of Arran Distillers Ltd said: “This is a very exciting time for the business. Demand for The Arran Malt continues to grow and each season visitor numbers to the Lochranza site in the north of the island increase greatly.

“Lagg is steeped in the history of whisky making on the island and we intend to uphold that tradition. The area in which we hope to establish our new facility was the location for a 19^th Century distillery. It closed in 1837 and prior to our formation in 1995 was the last legal still on Arran.

“We hope that, subject to planning permission, the Lagg distillery will allow us the capacity to introduce more people to Single Malt Scotch whisky from Arran and provide the same warm welcome on the south of the island that visitors enjoy at Lochranza.”

More information on the new distillery and visitor centre will be released as the project develops.

Notes to editors:

For more information visit http://www.arranwhisky.com/

* Accolades for Isle of Arran Distillery include Winner for: Best New Exporter (2004), Queen’s Award for International Trade (2005), Scottish Distiller of the Year (2007) and Scottish Drinks Producer of the Year (2007.)

Product awards include: Best Whisky Liqueur (2007), ‘Best Single Malt Scotch 12 Years & Under’ for The Arran Malt Amarone Cask Finish (2008) ‘Best Single Malt Scotch 11-15 Years’ for The Arran Malt Sherry Single Cask 1998 (2010) and ‘Best Single Malt Scotch 11-15 Years’ for the Icons of Arran Peacock (2011.) ‘Double Gold Award’ for Arran’s 14 Year Old Single Malt and ‘Gold Award’ for Arran’s 10 Year Old Single Malt at the San Francisco World Spirits Competition (2012). Double Gold in FiftyBest.com awards (2012). Double Gold Medal for the 12 year-old Cask Strength in the San Francisco World Spirits Competition (2013). Double Gold for both the 10 year-old and 12 year-old Cask Strength at the China Wine & Spirits Best Value Awards 2014.

Tickets on sale Tuesday at 10:00am

This is your reminder: tickets for Spirit of Toronto 2016 go on sale this morning, Tuesday March 29, at 10:00am!

These may be purchased as follows:

• In person at Roy Thomson Hall’s box office at 60 Simcoe Street
• By calling Roy Thomson Hall’s box office at (416) 872-4255
• Online through Roy Thomson Hall’s website

Buying tickets online for several people? Please keep reading!

Masterclasses: the more, the merrier?

May we make a suggestion based on feedback from our regular guests?

If this is your first time coming to the show, one masterclass will be plenty, leaving you with ample time to explore the tasting halls, sample a cocktail, take in some live jazz and see why everyone is queuing for the prime rib and Yorkshire pudding.

For those determined to attend masterclasses at both 7pm and 8:30pm, please allow enough time to check-in, check your jacket, collect your glass and event programme, and queue for the class itself. But please keep in mind that attending 2 classes leaves little time to enjoy the event itself!

Buying Multiple Tickets Online

If you are buying multiple tickets and wish to attend different masterclasses than your fellow ticketholders, please note that you will be required to build these different selections as separate packages before proceeding to the checkout to pay for the full order.

Furthermore please note that masterclasses cannot be purchased without including a ticket to Spirit of Toronto as part of your package.

For example…

Buying tickets to the show for yourself and a friend, but planning on attending different masterclasses? Purchase your tickets as follows…

Select the following as Package #1 and and click ‘Continue’:

6:30PM-Spirit of Toronto 2016 5:30PM-Early Admission: Dewar’s Fine Whisky Emporium 7:00PM-Old Pulteney, A Maritime Malt

You will then be prompted for the number of tickets being purchased for Package #1, after which you may either “Go to Cart” to pay for your purchase, or “Build Another Package” to select a different grouping of masterclasses as Package #2:

6:30PM-Spirit of Toronto 2016 5:30PM-Early Admission: A Kentucky Derby Social 8:30PM-Legends of Bourbon

When finished building all your packages you may now select ‘Go to Cart’ to review your order and proceed to the checkout page.

There’s always standby…

Didn’t get the classes you wanted? Not much of a planner? There may still be hope: any empty seats courtesy of no-shows will be assigned to those waiting on standby. Note that this only applies to the classes at 7pm and 8:30pm; please review the About section of the website for more details.