Last month Donald McNab, founder of Friends of Scottish Rugby, was presented with a specially labelled 3L bottle of Glenfarclas Single Malt Whisky by HRH Princess Royal. As Honorary Life President of Friends of Scottish Rugby, and a Glenfarclas enthusiast, Mr McNab has often arranged for the Princess Royal to present Glenfarclas whisky to notable people in recognition of their support of Scottish Rugby. On this occasion however, the presentation was in honour of Mr McNab himself and his fundamental role at FSR.

On the 22^nd February 2016, the FSR McNab Tribute Dinner was held at the Caledonian Club on Halkin Street in London. HRH Princess Royal is a long-standing and committed supporter of Scottish Rugby, and gladly accepted the invitation to present Mr McNab with such a grand token of appreciation. Chairman of Glenfarclas, John L. S. Grant, who is a member of the Caledonian Club and Friends of Scottish Rugby since its inception, was pleased to donate this special bottle in honour of Donald McNab’s achievements.

All those in attendance were gifted with a specially labelled miniature bottle of Glenfarclas. The unique label depicts a photo dedication with text reading ‘Presented to Donald McNab by HRH Princess Royal in recognition of his longstanding stewardship of Friends of Scottish Rugby on 22^nd February 2016’.

Glenfarclas
www.glenfarclas.co.uk
Twitter: http://www.twitter.com/glenfarclas/

Reawakening the spirit of Scotland’s rugged north coast

wolfburn.com

IT’S BEEN A WHILE

In 2011 the founders of Wolfburn Single Malt Whisky travelled to Thurso in Caithness, the most northerly town on the British mainland, in search of the old Wolfburn distillery. After 150 years of neglect, what they found of what was once one of the largest whisky producers in the county was a pile of old stones. The only thing that remained was the flow of water that once fed the mash tun and stills all those years ago. The team were convinced that if the water was still there, then the whisky could be too.

In May 2012, the purchase of the land was finalised. By January 2013 the new Wolfburn distillery was complete and on Burns Night, a cask of Wolfburn whisky – the first for nearly 150 years – was laid down in Thurso. Using unpeated malt, master distiller Shane Fraser and his team have crafted the latest incarnation of Wolfburn whisky from a blank canvas by pot still distillation, the old way; no automation, no rush and a lot of care. The worts are fermented for roughly 75 hours, allowing the yeast activity to mellow the wash, releasing a series of floral notes that carry through to distillation and maturation and are present in the finished whisky. The spirit is double distilled, slowly, first through the wash still and then through the spirit still, which were specifically designed and handcrafted by coppersmith Forsyths of Rothes. Once the distillation is complete the whisky is left to mature on site, in Spanish and American oak casks that are stored using traditional dunnage methods; on their side, bung up, on stows, never higher than three.

The end result is a famously smooth, full bodied, and enjoyable whisky bottled at 46% abv.

Available from the 14th March, Wolfburn Single Malt Whisky is wonderfully unique in flavour. It’s light and fragrant with aromas of fruit, malt and a hint of peat, sweet and nutty on the pallet, leaving a pleasant flavour of smoke in the mouth.

The Inaugural bottling, crafted from the very first casks from the new Wolfburn distillery, is truly something for collectors and connoisseurs. Limited in number to 875 bottles (100 for the UK market), each individually numbered and engraved, and presented in a hand-made oak box. The whisky inside was selected by Shane Fraser specifically to become Wolfburn’s first. Using long fermentation, long slow distillation, and matured in hand-selected casks, it is genuinely something special.

Wolfburn Single Malt Whisky is distributed in the UK by Amathus Drinks PLC. Pre-orders are being accepted now: sales@amathusdrinks.com. For more information please visit www.wolfburn.com or contact holly@amathusdrinks.com.

MWW Wolfburn Single Malt 46% 70cl £44.95

MWWI Wolfburn Inaugural Special Edition Single Malt 46% 70cl £200.00

Fund Dornoch Distillery

The Arran Malt Comes of Age

As the award-winning Isle of Arran Distillers celebrates its 21^st Birthday, the Arran Malt reaches maturity with the first bottling of the year – the 18 Year Old Single Malt.

Anticipation for the return of the 18 Year Old Single Malt is high after the first limited run of 9,000 bottles last year rapidly sold out. The Arran Malt reaches full maturity at 18 years making this an incredibly complex and sophisticated dram.

Gold in colour, caramelised citrus and tropical notes mingle on a background of toasted oak.

The classic Arran flavours of citrus and orchard fruits combine with milk brioche and dark chocolate for a luxurious finish that lingers on the palette.

A drop of water reveals light floral notes and the delicious aroma of orange fondant creams.

Bottled at 46% (vol), it is distilled without chill-filtration or artificial colouring for a pure yet intricate taste.

James MacTaggart, master distiller at the Isle of Arran Distillery, says: “This is a very special bottling for us. As the most mature expression of the Arran Malt it represents the very best of the distillery in this, our 21^st year.

“As the only distillery on the island, we stand for its centuries of whisky-making tradition. The 18 Year Old is a worthy reflection of this heritage with all the depth of aroma and flavour for which Arran malts have become known around the world.”

Available at whisky shops and online www.arranwhisky.com

RRP £74.99

Notes:

For more information visit www.arranwhisky.com

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

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.

Old Pulteney Pairs with Top Chef Aiden Byrne for New Food Focus

Wick-based Maritime Malt Old Pulteney has today (Monday 29^th February) announced a new partnership for 2016 with one of the rising stars of the UK culinary scene, Aiden Byrne.

Aiden, who is Chef Patron at Manchester House and chef / owner of The Church Green British Grill in Lymm, will act as an ambassador for Old Pulteney at some of the UK’s leading food and drink events throughout the year.

The collaboration is a first for Aiden and will see him create special food pairings and menus to serve with each award-winning Old Pulteney expression – all inspired by the single malt whisky’s distinctive flavours and faint hint of the sea.

Teaming up with Aiden is part of the brand’s new marketing campaign which will build on Old Pulteney’s long standing commitment to UK sailing and adventure, with a drive to grow awareness amongst the country’s thriving food and drink scene.

Aiden started 2016 with a visit to the Pulteney Distillery in Wick to immerse himself in the rich maritime heritage and traditional crafting of the whisky, enjoying a personal masterclass with Old Pulteney Senior Brand Manager, Margaret Mary Clarke.

A busy programme of food festivals, tasting events and ambassador activity has also been planned for 2016 to bring a fresh taste of this distinctive malt whisky and Aiden’s delicious food to new audiences.

Old Pulteney Senior Brand Manager Margaret Mary Clarke commented: ‘Old Pulteney has been gaining a reputation as an excellent accompaniment for food, and our aim in 2016 is to explore the possibilities in this area, as well as continuing to celebrate our maritime heritage. We are great admirers of Aiden’s food and the exceptional creativity and quality that he brings to each dish. He is without doubt one of the most exciting and up and coming chefs in the UK and we are really pleased to have brought him on board for Old Pulteney and to see – and of course taste – his creations.’

Aiden Byrne added: ‘It’s unusual for me to take on a partnership such as this, but the quality of Old Pulteney and the opportunity to learn more about the craft of whisky making from the experts in Wick was too good to turn down. I think I was fairly typical of many people who would like to know more about malt whisky but didn’t really know where to start, so for me, enjoying whisky with food across lots of different culinary styles is a great idea. I can’t wait to get into the kitchen to start creating some wonderful food to share with drinkers around the country.’ 

Old Pulteney Single Malt Scotch Whisky

Old Pulteney is one of the world’s finest and most distinctive single malt Scotch whiskies. Known as the ‘Maritime Malt’, it is crafted in the windswept coastal town of Wick, home to the Pulteney Distillery which is one of the most northerly on the Scottish mainland. The distillery was established in 1826 in the heart of ‘Pulteneytown’, the town created to house fishermen during Wick’s famous herring boom which drew a fleet of over 1000 boats and 7000 workers to this remote and rugged harbour.

Old Pulteney is the embodiment of this place, its people and its remarkable history. The skilled Pulteney Distillery team continues to craft whisky using the most traditional and time-honoured techniques that most others have long abandoned. This includes the uniquely shaped Pulteney stills, which are reflected in the design of the Old Pulteney bottle on shelves today.

Matured in hand-selected oak casks, the resulting whisky has been acclaimed for its excellence, its smooth drinking style and faint hint of the sea. Old Pulteney holds the coveted title of ‘World Whisky of the Year’ for 2012 in Jim Murray’s Whisky Bible – one of the industry’s highest accolades. The whisky also achieved top ten status in the UK single malt market in 2012 and is flourishing in many other countries around the world.

Old Pulteney continues to celebrate all things related to its maritime heritage and is renowned for its long standing support of sailing adventure across the globe. In 2015 the whisky announced a partnership to raise vital funds for the global maritime charity The Mission to Seafarers, the organisation that cares for the world’s 1.5 million men and women who face danger each day while working at sea. Old Pulteney will donate £1 from every bottle of Old Pulteney 12 Year Old sold in 2015 to the charity, aiming to raise £30,000 to support their work providing counsel and friendship for merchant seafarers in need – whether they are stranded, isolated or far from home. 

Aiden Byrne

At the age of 16 Aiden left school knowing he wanted to be a chef, and he enrolled at college in Liverpool and completed a two-year qualification. As soon he began his training he knew he had made the right decision as cooking became second nature to him. Whilst at college he also got his first taste of life in a professional kitchen in a small hotel in Cheshire called Stanneylands – he was well and truly hooked.

After leaving college Aiden got a job in the Royal Garden Hotel in Kensington, London. This was his first exposure to a full-on, intense catering and the experience was invaluable. He stayed at the Royal Garden for a year then had the opportunity to work closer to home at the Arkle restaurant in the Chester Grosvenor which held a Michelin star. Creating dishes for fine dining became his passion and after two years he moved onto another Michelin star restaurant called Pool Court in West Yorkshire.

Adlards restaurant in Norwich was Aiden’s next position, here he was persuaded into the head chef position and after 6 months gained his first Michelin star. Aiden was just 22 at the time, making him the youngest chef to ever receive a Michelin star. After 4 years at Adlards he then headed back to London to work for Tom Aikens at Pied A Terre (incidentally Tom was the youngest chef to achieve 2 Michelin stars at 26). Following a couple of years in London, Aiden then moved on to Dublin and worked in the Commons restaurant for 4 years – and they were was awarded a Michelin star after 8 months. After receiving a phone call from his old pal Tom Aikens, Aiden returned to London to be head chef of his new restaurant in Chelsea, where he stayed for 3 years before leaving for the Dorchester.

It was time to head back north after the Dorchester so, along with his wife, Sarah, they bought The Church Green in Lymm. The Church Green held 3 rosettes for 4 years and we also won AA English restaurant of the year for 2012.

In May 2012 Aiden met Tim Bacon, the CEO of Living Ventures, and they clicked. They immediately started working on the concept that is Manchester House, where Aiden is currently head chef. Since opening, the restaurant has won a host of awards and accolades and continues to shine as a jewel in Manchester’s gastronomic crown. Sarah continues to run The Church Green, which Aiden still oversees.

2015 has also seen Aiden start development with Tim Bacon & Living Ventures on a revolutionary enterprise in the heart of Liverpool. Aiden will be opening a new restaurant, in the same vain as MH, in the iconic Cunard Building on Liverpool’s waterfront. What makes this such an exciting project is that alongside the restaurant, Aiden will also be running an academy where he will develop and nurture the talents of new chefs who will then join the teams at each of his venues. This is a huge ambition of Aiden’s, to give those with the passion the start and opportunities he had, and one that is made even more special by being in his home city.

Alongside Aiden’s highly successful restaurant career, he has also been a familiar face on a host of popular culinary Television shows. His appearances include Masterchef (BBC) Saturday Kitchen (BBC), Sunday Brunch ( C4), Great British Menu – 4 Series (BBC), The Good Food Show (Food Network) and most recently his work at Manchester House has been the topic of a hit documentary show on BBC: Restaurant Wars – The Battle for Manchester. Aiden is also currently working on a new BBC show, with details to be revealed later this year.

Aiden’s first book– Made In Great Britain – was published in 2008 to much critical acclaim. His second book, based on his creations for Manchester House is currently in development.

Full steam ahead for new special edition whisky from Speyside Distillery celebrating the return of the iconic Flying Scotsman

Speyside Distillery has produced a brand new special edition whisky to mark the return of the iconic Flying Scotsman steam locomotive to the National Railway Museum following a major restoration.

The commemorative bottle of the distillery’s Beinn Dubh ruby black whisky has been produced under licence for the museum, which welcomes back its most famous – and best loved – exhibit today (Thursday, February 25) after a decade-long absence.

Speyside Distillery, which is based at the foot of the Cairngorm mountain range in the Scottish Highlands, was selected to produce the Flying Scotsman Beinn Dubh single malt Scotch whisky because of its track record working with other historic brands.

The small, boutique distillery also produces the luxurious Royal Choice single malt under its SPEY brand. The expression is sold through the Historic Royal Palaces – a portfolio that includes the Tower of London, Kew Palace and Kensington Palace.

Speyside Distillery CEO John Harvey McDonough says the distillery’s partnership with Flying Scotsman is the perfect match as both represent heritage, tradition and innovation.

He adds, “I don’t think there could be a better whisky to sum up everything that Flying Scotsman stands for. Just as the locomotive was a pioneer of its day and continues to set new records, Speyside Distillery is marrying traditional distilling techniques with innovative ideas.

“We are extremely grateful to have been selected by the Flying Scotsman to develop its own brand single malt Scotch whisky, and it will be a huge honour for us to see Beinn Dubh Flying Scotsman hit the shelves in a couple of weeks.

“We hope that rail enthusiasts and people who love this world-famous locomotive will celebrate its long-awaited return to the National Railway Museum by raising a toast of this very special whisky.”

Flying Scotsman – arguably the best known train in the world – shot to fame after becoming the first steam locomotive to break the 100mph barrier in 1934 during a run from London to Leeds.

The locomotive returns to the National Railway Museum in York today following a £4.2m restoration – and as a working exhibit sets a new record for the oldest mainline working locomotive on Britain’s railway tracks.

To celebrate its return, Flying Scotsman today makes an inaugural run on the East Coast Mainline between London Kings Cross and York, before returning home to the museum where a huge crowd of well-wishers is expected to gather.

Paul Kirkman, Director of the National Railway Museum, says, “We have all been looking forward to the day when Flying Scotsman steams home to York along the East Coast Mainline and now this historic moment has finally come to pass.

“This celebratory journey marks a new stage in this steam icon’s long and colourful history, and is a tribute to all the people who have worked so hard to make this happen, from those that have worked on the restoration itself to the public that donated to our appeal to bring this legend back to life.”

Beinn Dubh is an innovative release from Speyside Distillery. The distinctive ruby-black whisky was launched into the market last year, and is already proving a hit with whisky lovers across Europe and the Far East.

Beinn Dubh is another name often given to Ben Macdui – the highest peak in the Cairngorm mountain range. It translates from Gaelic language as the black mountain, and refers to its dark and mysterious atmosphere.

Beinn Dubh’s taste is deep and dark: rich fruits, currants and chocolate dominate at first, but these gradually give way to both bitterness and sweetness. Beinn Dubh Flying Scotsman is 40% ABV and has an RRP of £50.

It will be available to buy from the National Railway Museum retail outlets. Speyside Distillery will also be putting the commemorative bottle on general release, with distributors receiving a limited allocation of the stock.

Speyside Distillery near Kingussie has been in production since 1990 and is operated by Speyside Distillers Ltd. For further information about Beinn Dubh, visit http://www.beinndubh.com/.

Ends

Picture caption: The new Beinn Dubh Flying Scotsman has been produced by Speyside Distillery to commemorate the return of the historic locomotive to the National Railway Museum in York.

BUFFALO TRACE DISTILLERY RELEASES

COLONEL E. H. TAYLOR, JR.  SEASONED WOOD BOURBON WHISKEY 

FRANKFORT, Franklin County, Ky (Feb. 29, 2016) – Buffalo Trace Distillery continues its homage to former Distillery owner Colonel E. H. Taylor, Jr. with a special release bourbon whiskey aged in seasoned wood oak barrels.  This 100 proof, Bottled-In-Bond, small batch wheat recipe bourbon was aged well over a decade and is a special one-time-only release.

            The barrels in this release underwent a variety of special seasoning processes,   including barrels made from staves that were immersed in an enzyme rich bath with water heated to 100 degrees.  After spending time in this proprietary solution, these staves were then placed into kilns and dried until they reached an ideal humidity level for crafting into barrels.  Other staves were seasoned outdoors for six months, and still others were left outdoors for a full 12 months before being made into barrels and sent to Buffalo Trace Distillery to be filled and aged.  All barrel staves were seasoned, dried, and crafted at Independent Stave Company, who consulted on this project with the premiere expert on oak maturation, Dr. James Swan.

            The result of aging in these distinct barrels has delivered a wheat bourbon that is quite different from the other wheated bourbons made by Buffalo Trace. Descriptions include, “a delicate aroma of caramel and dried fruit, followed by a bright and pleasant first sip.  Oak tannins are balanced by a touch of butterscotch, almond, citrus notes, and hint of spicy clove. The body is soft and balanced with an aftertaste that lingers perfectly.”

This Seasoned Wood Bourbon is the eighth and latest release in the collection of  E. H. Taylor, Jr. whiskeys, rounding out the collection of Old Fashioned Sour Mash Bourbon, Single Barrel Bourbon, Warehouse C Tornado Surviving Bourbon, Barrel Proof Bourbon, Straight Rye Whiskey, Small Batch Bourbon and Cured Oak Bourbon. The Sour Mash, Warehouse C Tornado Surviving Bourbon and Cured Oak were one time only releases and are no longer available.

The Colonel E. H. Taylor, Jr. collection was first released in early 2011 and several subsequent releases have followed.  Like some of the previous releases, this one-time-only bottling is very limited.   Also consistent with past releases, the Seasoned Wood Bourbon displays a vintage label and is offered inside a distinct canister reminiscent of Taylor’s whiskey package from over one hundred years ago. These six bottle cases will again be shipped in an impressive wooden box first used for the Cured Oak release.  The boxes are modeled after the wooden crates used by Taylor to transport goods during the days before Prohibition.

            Colonel Edmund Haynes Taylor, Jr.  is widely considered one of the founding fathers of the bourbon industry, fighting for the Bottled-in-Bond Act of 1897, nearly three decades after he purchased the distillery that is known today as the Buffalo Trace Distillery. During his time, Taylor implemented several innovative methods still used today by Buffalo Trace, such as climate controlled aging warehouses. In addition to his bourbon interests, Taylor had political ties. He was the great-nephew of President Zachary Taylor and elected the mayor of Frankfort, state representative to the Kentucky General Assembly and a member of the State Senate.

            This special bottling of Colonel E.H. Taylor, Jr. Seasoned Wood Bourbon Whiskey will be available starting in late March in limited supply.  The suggested retail price is $69.99 per 750ml bottle.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as Col. E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 17 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named “Brand Innovator of the Year” by Whisky Magazine at its Icons of Whisky America Awards 2015.  Buffalo Trace Distillery has also garnered more than 300 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com

The Sazerac Company Completes Purchase of Southern Comfort,

Makes Plans for the Future  

Louisville, Kentucky (March 1, 2016) – An iconic American brand and long-time staple of New Orleans is finally coming back to its roots with Sazerac’s acquisition of Southern Comfort brand.  The parallels between Southern Comfort and the New Orleans-based Sazerac Company run deep.  M. W. Heron, the creator of Southern Comfort, was born in 1850. The Sazerac Cocktail was created in New Orleans in 1850. As the Sazerac Company was expanding its roots in New Orleans in the 1870s, Heron was introducing his Cuffs & Buttons brand – the precursor to today’s Southern Comfort – in 1874 as a “smoother, more refined whiskey,” while tending bar in the Crescent City.

Now, the Sazerac Company is thrilled to bring the brand back to its deep Southern roots and plans to restore the New Orleans connection in its branding and on its packaging worldwide.

“When the brand came up for sale, we knew it would be a perfect addition to our portfolio,” said Kevin Richards, senior marketing director.  “Not only does the brand tie perfectly with our heritage, it’s a wonderful complement to many of our other New Orleans rooted brands.  We’re looking forward to positioning iconic Southern Comfort for its next 140 years.”

Sazerac will be developing its comprehensive global strategy for Southern Comfort in the coming months, including evaluating the current assortment of Southern Comfort product offerings and packaging before making determinations about any specific changes or new additions.  Today the brand sells in well over 100 countries and is one of the world’s top selling global spirits brands.

“We’re very excited about Southern Comfort’s rich history and the indelible role it has played in American society for over a century.  It’s one of the great American classics and will be exciting to nurture moving forward,” said Richards.

About the Sazerac Company

Sazerac is one of New Orleans’ oldest American family owned, privately held companies and has operations in New Orleans, Louisiana; Frankfort, Bardstown, Louisville and Owensboro, Kentucky; Fredericksburg, Virginia; Carson, California; Baltimore, Maryland; Lewiston, Maine; Manchester, New Hampshire; and Montreal Canada. For more information on Sazerac, please visit http://www.sazerac.com/.

Manatawny Still Works

Spirit Maker Encourages You To FIND YOUR MANATWANY Pennsylvania Craft Distillery Celebrates Places We Meet To Drink

POTTSTOWN, PA — February 29, 2016 — Manatawny Still Works (MSW), southeastern Pennsylvania’s popular craft distillery, is asking fans to share their favorite places to drink and the distillery’s name has everything to do with the compelling campaign.

“Our name comes from the Lenape Indian word ‘Man’en’tau’wata’wik’ which literally means the place we meet to drink,” explains Randy McKinley, Vice President of Sales and Marketing at the two-year-old distillery.

Manatawny Creek, a 18.2-mile-long tributary of the mighty Schuylkill River, cuts through the countryside and has become home to a winery, a brewery and, now, a distillery.

“Perhaps it’s around a fire pit with good friends, alone in the mountains or along a creek in Northern Pennsylvania… everyone finds their favorite spot where they enjoy Manatawny Still Works’ spirits.”

“Our name comes from the Lenape Indians word ‘Man’en’tau’wata’wik’ which literally means the place we meet to drink…”

Today, MSW launched a branding video entitled Great Moments Come In Small Batches to kick off the campaign. The video, created by YES, BRAND, is set in a comedy club, one of the many places people meet to drink!

Shot on location in New York City and produced by Tomahawk Pictures, Great Moments Come in Small Batches continues the distillery’s relationship with standup comedian Hersh Rephun.

Manatawny Still Works hosted its first-ever comedy night last March at which Rephun, who performs regularly at clubs across the country, was the headliner.

“After Hersh’s show at the The Still Works, MSW’s tasting room, we had so many people stop by, call, or email us and ask when he’s coming back,” McKinley said. Rephun debut at MSW, 3 Bitches Ain’t Enough was a humorous tribute to one of the distillery’s most popular spirits, Three Bitches Vodka.

In addition to a follow-up concert this spring, MSW tapped the comedian again by commissioning a video promoting their spirits. Set in the comedy world and featuring Rephun, the video communicates how anyplace can be a special place to drink.

“You can twist yourself in a knot before you go on stage, which isn’t good for anybody,” said Rephun, who appears as himself in the video. “Or you can turn the neuroses off for a second and find a moment of Zen.”

In the video, just sitting back and taking a sip of Manatawny’s Small Batch Whiskey provides the inspiration Rephun needs.

“The connection between liquor, laughter and gathering to celebrate life is universal,” McKinley concluded. “We’re excited to be continuing the tradition!”

#FindYourManatawny

The video is a springboard to launch the brand’s “Find Your Manatawny” campaign. Manatawny Still Works encourages fans and followers to post images and stories of their places they meet to drink. Mantawny Still Works’ patrons who post intimate photos of their Manatawny on social networks including Facebook, Instagram and Twitter using the hashtag #FindYourManatawny could find their submissions in the campaign gallery. www.FindYourManatawny.com.

“Engaging consumers and inviting then to share their personal experiences with out spirits is in line with our distilling philosophy,” offers Master Distiller, Max Pfeffer. “We create on a very personal level and when people find their Manawany it underscores what we’re doing and why we’re doing it.”

ABOUT MSW Manatawny Still Works is a distillery bottling the highest quality hand-crafted spirits in small batches. The distillery is located in Montgomery County, Pennsylvania on the banks of Manatawny Creek—whose Lenape name literally means, “the place we meet to drink.”  For more information on MSW, please contact Randy McKinley |mailto:randym@manatawnystillworks.com

ABOUT YES, BRAND The days of the captive audience are over. The conversation between brands and consumers is just beginning. Whether you’re a brand, an agency, a media company or a publisher, YES, BRAND helps you continue the conversation through comedy. With dual chops in comedy and advertising, we are platform-agnostic and we’re here to show your audience a good time. Contact YES

A.SMITH BOWMAN BOURBON WINS TOP PRIZE

AT WORLD WHISKIES AWARDS NORTH AMERICA

Fredericksburg, VIRGINIA (Feb. 26, 2016) – Abraham Bowman Port Finished Bourbon from A. Smith Bowman Distillery was awarded World’s Best Bourbon at the North America Whiskies & Spirits Conference in New York where the World Whiskies Awards were announced.

Master Distiller Brian Prewitt accepted the award at the Whiskies & Spirits Conference.

“It is a real honor to receive this award,” Prewitt said. “The Abraham Bowman line has a special place in my heart since it’s our chance to experiment with unique mashbills or finishes, so to take home to top prize for the bourbon category is very exciting.”

The 2016 World Whiskies Awards for America and Canada were announced on Feb. 23 at the Whiskies & Spirits Conference in New York. Whiskies in each category were subject to rigorous blind taste testing to determine the best of each category.

For more information about the World Whiskies Awards visit www.worldwhiskiesawards.com.

About A. Smith Bowman

A>Smith Bowman’s distilling roots date back to the years before Prohibition when the Bowman family had a granary and dairy farm in Sunset Hills, Virginia. They used excess grain from the family estate to distill spirits. In 1934, after the Repeal of Prohibition, Abram Smith Bowman and his sons continued the family tradition and built a more modern distillery in Fairfax County, Virginia called Sunset Hills Farm.  In response to the rapid rise of taxes in Northern Virginia, the Distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.

As a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers. For more information on A. Smith Bowman, please visit www.asmithbowman.com.