Discover the secrets of Speyside Distillery during Spirit of Speyside Whisky Festival

Speyside Distillery – the home of SPEY whisky – is opening its doors to the public for the second year in a row for the Spirit of Speyside Whisky Festival. Visitors to the Festival – which takes place from Thursday April 28 to Monday May 2 – will have the rare opportunity to see inside the picturesque distillery at exclusive behind the scenes tours and tastings.

For 360 days of the year, the skills behind producing SPEY whisky is kept a closely guarded secret as the distillery is not open to the general public.

But all that changes during the Festival – a five-day celebration of Scotland’s most famous export – when a small group of lucky visitors get to discover the secret for themselves and see what goes on behind the distillery’s closed doors.

Distillery manager Sandy Jamieson, who has 37 years of experience in the industry, says that feedback from last year’s Festival was extremely positive and he’s looking forward to doing it all over again.

He adds, “Last year we were the newcomers to the Festival, so we didn’t really know what to expect. The entire five days went by so quickly and by the end we were all overwhelmed with all the fantastic responses we received from visitors.

“It was great meeting with whisky enthusiasts who were all extremely interested in SPEY whisky and how it’s created. As the distillery is not normally open to the public, people get a real feel for how the place runs on a day-to-day basis. It’s always really rewarding meeting people who are genuinely interested in what we do.

“We keep the groups quite small, as we’re a small distillery, so it’s very personal and they’re able to ask questions and interact with me throughout.”

The picturesque distillery, which is located near Kingussie in the south of the Speyside region, is hosting exclusive distillery tours on each day of the Festival.

Guests will then have the chance to participate in nosing and tasting of four of Sandy’s specially selected single malts, which will include expressions with vintage or cask finishes such as bourbon, sherry or port.

The ticket price of £30 also includes tea, coffee and light bites, and there may be an opportunity to view Speyside Distillery’s artist in residence Joanna Miller at work. Joanna is a former student of the Princes School of Traditional Arts and has provided artistic links between SPEY and the school. She specialises in print making, with a special interest in screen printing.

This year, visitors have the chance to take home a bottle to remind them about their experience. An exclusive retail shop will be set up selling a range of rare and limited edition SPEY bottlings that are not available anywhere else in the world. The shop can only be accessed by Festival visitors, and will close down as soon as the curtain falls on the event.

Festival-goers will also be able to sit back, relax and enjoy the taste of SPEY whisky whilst on board the Strathspey Steam Railway. Speyside Distillery is providing afternoon tea with a whisky-infused twist – an on-board nosing and tasting of four different expressions and two limited editions, all accompanied by sandwiches, scones, cakes, tea and coffee. Tickets are priced at £35.

Tickets for all of the events at Speyside Distillery are available to buy now through the Spirit of Speyside Whisky Festival website, http://www.spiritofspeyside.com/ The Festival comprises almost 500 different events, including distillery tours, whisky tasting, food events and music.

Speyside Distillery, home of the SPEY brand of malt whisky, has been in production since 1990 and is operated by Speyside Distillers Ltd. For further information about Speyside Distillery, visit http://www.speysidedistillery.co.uk/ and info@speysidedistillers.co.uk. Follow Speyside Distillery on Twitter @SpeySingleMalt and on Facebook at facebook.com/speysidedistillery

Picture caption – Distillery manager Sandy Jamieson will be leading tours at Speyside Distillery which is opening its doors exclusively for the Spirit of Speyside Whisky Festival.

The ultimate expression of handcrafted excellence! Composed of specially selected casks of single malt Scotch whisky (80%) and carefully matured Scottish grain whisky (20%) for binding purposes, the youngest whiskies contained within are a minimum 40 years old. Varying amounts of whisky from former American Bourbon barrels, European hogsheads and former Sherry butts (70 originating from the Speyside region, 25% from the Highlands and 5% from the Lowlands) were married together at 25 years old. After an additional 15 years of aging, this whisky was finished in sherry casks, originating from Jerez, for an additional six months before bottling.

 The Classic Cask 40yo

Tasting Notes

COLOR: Deep burnished gold

NOSE: Rich, fruity, dark vanilla, raisins & hints of Demerara rum

PALATE: Nutty with hazelnuts, oak and hints of spice.

FINISH: Extraordinarily long with traces of cedar and bits of fig

Cask and Barrel Club · 10208 NW 50th Street · Sunrise, FL 33351 · USA

Local Distilleries Fight For Level Playing Field At Iowa Legislature

Des Moines, IA, April 1, 2016 – Small, locally owned breweries, wineries and distilleries are a popular tourist draw all across Iowa. Many people enjoy sitting up to the bar to enjoy a local brew or opening a bottle of wine while listening to live music at their neighborhood winery. But according to Iowa law, you can’t enjoy these same privileges at Iowa distilleries. That’s something small Iowa liquor manufacturers are asking lawmakers to change.

House File 2431 has been discussed at length this session. The bill would allow Iowa distilleries to sell the spirits they make by the glass in their tasting rooms. The bill would also increase the current daily sales limit from two bottles per person, per day to a standard twelve bottle case. Lastly, the bill would increase a state-imposed production cap that limits the amount of spirits a micro-distillery can make annually. Currently, wineries and breweries in Iowa can sell by the glass and by the bottle with no sales or production limits.

“We feel like this is a fair bill that addresses legitimate issues for small Iowa businesses.” said Garrett Burchett, owner and distiller at Mississippi River Distilling Company in LeClaire, Iowa. “We aren’t asking for special treatment. We’re asking for equal treatment. Since we opened five years ago, a winery and brewery have both opened within a block of our distillery. Our customers expect to enjoy a similar experience when they come to our business, but Iowa law doesn’t allow for it.”

The bill has met with bi-partisan support at the ground level. The bill passed unanimously through the House State Government Committee earlier this session and also passed through the House Ways and Means Committee, with overwhelming support. However, since that time, the bill has not been able to see a vote on the House floor.

Lawmakers in both the House and Senate have voiced support. It is supported by the Iowa Chamber Alliance, the Distilled Spirits Council of the United States, the Iowa Corn Growers and the Iowa Association of Business and Industry.

“We see this as an economic development bill.” said Jason Gordon, Vice President of Public Affairs for the Quad Cities Chamber of Commerce. “It promotes jobs and tourism across the state as a whole, and supports small businesses and entrepreneurialism. We’ve seen so far that these types of attractions really benefit both our cities and our rural areas. We’ve already seen distilleries choose other states instead of Iowa because of these limitations in Iowa Code. We continue to ask the Legislature for support in changing that.” Each State that borders Iowa has made similar changes that match or far exceed those proposed in HF 2431. Over eighty percent of states nationwide have adopted changes for distilleries including an almost identical bill in Kentucky on Monday the 28^th of March.

“We’re hearing that leadership in both chambers isn’t willing to move it forward without approval of the Iowa Beer Wholesalers, who, along with their large out-of-state beer suppliers, are the only organizations registered against the bill.” Said Jeff Quint, owner and distiller at Cedar Ridge Distillery in Swisher, Iowa. “This is an industry we should be laying claim to. Right now, every state surrounding us has adopted code changes that give them advantages we have been unable to obtain in our own state government.”

The political clout of the Iowa Beer Wholesalers does appear to be a big road block. According to the National Institute of Money in State Politics, the organization contributed $142,125 to Iowa Legislature candidates from 2008 to present. Of that money, $48,250 went to the campaigns of former House Speaker Kraig Paulsen, R-Hiawatha, current House Speaker Linda Upmeyer, R-Clear Lake, and Senate Majority Leader Michael Gronstal, D-Council Bluffs.

The Iowa Distillers Alliance, with help from the Iowa Association of Business and Industry, has set up a website at www.IowaDistillery.com that allows Iowans to easily contact their lawmakers through an online form. As the session winds down, Iowa distillers are hoping lawmakers will look past campaign contributions to help small Iowa businesses. “There’s still time to do what is right.” said Todd Dunkel, owner and distiller at Iowa Distilling Company in Cuming, Iowa. “There’s too much upside for this bill to be ignored again this session.”

Spirit of Speyside Whisky Festival hits all the right notes with music event line up

Whisky isn’t the only iconic Scottish tradition that will be drawing people to Speyside over the next few weeks. In addition to drams galore, the Spirit of Speyside Whisky Festival will be filled with the sound of music from April 28 to May 2 as visitors will have the opportunity to enjoy a whole host of one-of-a-kind musical events.

The jam-packed festival programme takes place over five days in various locations across the scenic Speyside region. People have the chance to ride the Whisky Line and find their dancing shoes to join a traditional Scottish ceilidh on a train, or find the perfect marriage of whisky and music with an event matching vintage whisky with vintage jazz.

Music features strongly on the Spirit of Speyside Whisky Festival programme, which has almost 500 different events to choose from across five fun-filled days. In addition to music there’s also whisky tastings, distillery tours, food events and comedy, ensuring there is something for everyone.

An impressive line-up of acts has been scheduled, and there’s certainly no shortage of home grown talent performing throughout the Festival. The Fochabers Fiddlers will be supporting singer Shona Brown at the Spirit of Speyside Sessions on Saturday, April 30 at Fleming Hall in Aberlour, while local act Footerin’ Aboot will be the ceilidh band playing on the Keith – Dufftown Railway Line on 29 and 30 April.

Accordionist Sandy Brechin, fiddler Charlie McKerron – member of world renowned Celtic band Capercaillie – and vocalist Brian Ó’hEadhra will be performing their own unique and entertaining musical compositions on April 28 at The Drouthy Cobbler in Elgin and on April 29 at The Fleming Hall.

Music will be on the menu all day at The Malt Barn at Glenlivet Distillery Open Day on April 30. Visitors will be able to catch performances from Glasgow-based Scottish folk band, Barluath – including lead vocalist and BBC Scotland Young Traditional Musician of the Year 2015 Finalist Ainsley Hamill,  Footerin’ Aboot, and The Bicycle Thieves, who perform covers from across the decades.

The Craigellachie Hotel will be holdings its own DogFest – an event named after its popular Copper Dog bar that includes 10 different bands and a hog roast. The line-up includes The Whisky River Boat Band, The Copper Dogs, Chris Grant and Sons O The Soil and takes place on both the Friday and Saturday of the Festival from 5pm until midnight.

In addition to these highlights, there are daily music performances taking place at a huge number of Festival venues.

Festival manager Pery Zakeri says the feedback after music events at the Festival are always extremely positive, resulting in high demand for tickets.

She adds, “Putting whisky and music events together is a natural pairing in which visitors always love to get involved. To have such a talented selection of Scottish musicians playing at the Festival shows that not only are we celebrating Scotland’s national drink, but we’re honouring Scotland’s customs and traditions as a whole.

“The wide range of performers taking part is very much in keeping with our Festival theme of providing something for everyone. You don’t even have to be a fan of traditional music, as the huge of variety of music genres available throughout the Festival are sure to satisfy even the most specialist of tastes.

“Whisky drinkers are all different, so it’s important to offer a varied selection of music events for people to enjoy whilst still retaining an element of Scottish culture.”

There are a number of events during the Festival which incorporate the best of Scottish music, food and whisky, giving a true reflection of the values and heritage that lies behind the beautiful region of Speyside.

Tickets for all events in the 2016 Spirit of Speyside Whisky Festival programme, including music, 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.

Captions

MBO – Accordionist Sandy Brechin, fiddler Charlie McKerron – member of world renowned Celtic band Capercaillie – and vocalist Brian Ó’hEadhra will be performing at the Spirit of Speyside Whisky Festival.

Benromach Imperial Proof wins top award in the USA 

A Benromach single malt whisky has scooped a top award at a prestigious international spirits competition in San Francisco.

Benromach Imperial Proof, launched last year in the USA, was named Best Distillers’ Single Malt Scotch in the category for Scotch whisky up to 12 Years Old. It is sold as Benromach 100° Proof in the UK and other markets.

More than 1,850 entries from around the world were judged by a panel of 39 industry experts including journalists, bartenders, hoteliers and drinks retailers.

And as Distillery Manager Keith Cruickshank explained: “Recognition for our classic pre-1960s style Speyside single malt is always welcome and this is a particularly highly regarded competition worldwide. We only recently launched the Imperial Proof in the US market so we’re pleased it has won this accolade.”

Benromach 10 Years Old also collected a Double Gold Medal which is awarded to spirits which are deemed to be outstanding and earned top marks from all the judges on the panel.

Regarded as one of the most respected and influential spirits competitions in the world, the San Francisco World Spirits Competition brings together a panel of carefully selected experts. With an emphasis on integrity and impartiality, all the judging is carried out using blind tastings.

Benromach Imperial Proof is bottled at 57% alc/vol and has the same classic Benromach style that draws its influence from Speyside whiskies of the pre-1960s. It is sold in the UK and other markets as Benromach 100° Proof. But as “proof” is interpreted differently in the USA from the UK, a change of name was needed when it was launched for the US market.

Benromach 10 Years Old is a classic Speyside single malt handcrafted by just three distillers. It is the flagship single malt in a range which includes Benromach 15 Years Old, Benromach Peat Smoke and Benromach Organic.

Originally built in 1898, Benromach Distillery was revived when leading whisky specialists Gordon & MacPhail purchased it in 1993. The distillery was extensively re-equipped over a five-year period to create a Speyside single malt whisky in a classic pre-1960s style.

For further information on Benromach please visit www.benromach.com.        

Notes 

Originally built in 1898, Benromach Distillery was brought back to life when leading whisky specialists Gordon & MacPhail purchased it in 1993. The distillery was extensively re-equipped over a five-year period before it was officially opened by HRH Prince Charles in 1998.

In reopening Benromach Distillery, Gordon & MacPhail decided to create a classic Speyside single malt – a style that draws its influence from Speyside whiskies pre-1960s.

Benromach Distillery is located on the outskirts of the ancient market town of Forres. 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.

Benromach Imperial Proof 

Benromach Imperial Proof is a 10 Years Old single malt whisky with a distinctive golden amber colour. Sherry aromas lead, followed by stewed apple, pear and vanilla, with toasted malt aromas complementing an underlying menthol edge. Notes of cracked black pepper with juicy fresh strawberry and raspberry lead on the tongue, with hints of orange peel and milk chocolate, combined with a delicate smoky finish.

In the USA the term “proof” is defined by alcohol content so a spirit with 50% alcohol is described as 100° proof. In the UK, a product described as 100° Proof is 57% alc/vol – higher than the 50% alc/vol the term would indicate in the USA.

Benromach 10 Years Old 

Benromach 10 Years Old is created from the finest Scottish barley and pure spring water from the nearby Romach hills. After being matured for at least 10 years, it emerges golden in colour and displays rich fruit, sweet chocolate and delicate spicy aromas. With a rich sherry influence, the mouth-watering palate coats the senses with exotic fruit flavours, toasted malt and a delicate hint of smoke.

JURA ANNOUNCE DRAM-TASTIC WHISKY FESTIVAL LINE UP

Sensory experiences will bring flavour to life at Tastival, Jura’s annual island whisky festival

Tickets today Tuesday 12^th April go on sale for Jura Tastival 2016 – back on the 25^th and of 26^th May – to inspire new and exciting ways to enjoy Jura Single Malt Whisky.

Tastival is Jura’s two day contribution to the Feis Isle Festival, which attracts whisky aficionados from all over the world to distillery open days each year.

The event on Jura invites guests to experience the island’s only distillery, while exploring the many different ways to enjoy its whisky through live entertainment, sensory tastings and exclusive tours.

The schedule has something for everyone – but whisky fans will have to be quick – 95% of tickets for last year’s event sold out in just 24 hours.

This year’s ticketed sessions include:

• Dine the Different Sides of Jura – An eclectic sweet and smoky menu from Jimmy’s pop up – taking their renowned pop up dining concept out of London for a one-of-a-kind whisky pairing.

• Dram Fyne – In partnership with renowned craft beer brewers, Fyne Ales, tickets are now on sale for this sweet and smoky themed beer pairing, putting some well hopped IPAs to the test alongside Jura whisky.In Conversation: with Richard Paterson – An exclusive Jura tasting session and Q&A with whisky legend Richard Paterson.  
• The Masters Tour – Jura Manager’s Willie Cochrane and Graham Logan will host this very special tour – a rare chance to experience the Jura still house as seen through the eyes of the people who make it.
•  Whisky on the Waves – Ticketholders will cruise into the open sea to savour Jura Turas-Mara the way it was meant to be experienced – with the wind and sea spray in your face.

In addition to ticketed sessions, the Cooperage will be free to access, where street artists from Recoat will bring to life the different sides of Jura on a large-scale mural, live in the Dramming Bar. The distillery will also run free tours of the still house throughout the day on a first come, first served basis.

Guests will also have first opportunity to try this year’s limited edition Tastival bottling, released especially to mark the occasion.  For 2016 Jura asked four artists from across the globe to create a unique illustrated design based upon their interpretations of the dram’s tasting notes.  Following heated competition, where fans voted for their favourite design online, Jura’s first ever crowd sourced packaging is ready to be revealed – and toasted – live at Tastival 2016.

#JuraTastival

www.jurawhisky.com 

www.twitter.com/jura_whisky

www.facebook.com/jurawhisky

Instagram: jura_whisky 

NOTES                                                                          

About Jura:

Jura is an island nestled off the West Coast of Scotland. With only one road, one pub, one distillery and 200 people, Jura is as beautiful as it is remote.

The distillery was established in 1810 and reborn in 1963 to revive the community.

Inspired by our history and our island home, we create single malt with a true passion for the craft of whisky making.

Luxco Announces Plans for Bardstown Distillery

Company to build distillery on Kentucky Bourbon Trail

(St. Louis) April 4, 2016 – Luxco announced today the company has finalized plans to build a distillery, located in Nelson County, Kentucky. Luxco has chosen to build the distillery on a 70-acre site off state highway KY-245 in the heart of Bardstown and Bourbon Capital of the World. The company announced preliminary plans for the distillery in late 2015, and the distillery is expected to be fully operational by late 2017.

Construction on the project will begin in the summer of 2016. Buzick Construction has been awarded the contract for the project. When finished, the distillery will be approximately 18,000 square feet, have six barrel warehouses and will employ an estimated 34 people. In addition, the distillery will feature a tasting room and event space and will offer visitors a new stop on the Kentucky Bourbon Trail.

“We are looking forward to building the distillery on this scenic property and in such a central location in Bardstown,” says David Bratcher, President and COO of Luxco. “We intend the distillery to be a welcoming stop for those visiting the Kentucky Bourbon Trail and we are excited to bring our bourbon experience and brands to Nelson County.”

The distillery will be built alongside an existing house on the property, which is registered as a National Historic Place and will remain. Architect renderings of the new distillery, created by Joseph & Joseph Architects out of Louisville, are available upon request.

With the rapid growth of Luxco’s bourbon brands, such as Rebel Yell, Blood Oath and Ezra Brooks, the company decided to build this new distillery in order to meet its increasing whiskey demand.

“At Luxco, we are always looking to be innovative,” says Bratcher. “Building this distillery will allow us to control our own production as well as offer us the ability to experiment with new and innovative mash bills, barrel types and aging techniques.”

Luxco has received support for the distillery from various entities within Kentucky.

“We are pleased with the support we have received from the Kentucky Economic Development Cabinet, the Nelson County Economic Development Agency and City and County government officials,” said Donn Lux, Chairman of Luxco.

The Kentucky Economic Development Finance Authority (KEDFA) preliminarily approved the company for $1.3 million in tax incentives for the project. The Joint City-County Planning Commission also approved rezoning of the land for this project. Luxco also owns 50 percent interest in the Limestone Branch Distillery in Lebanon, Kentucky – which produces Yellowstone Kentucky Straight Bourbon.

“We are excited to have Luxco become a part of our community,” says Dean Watts, Nelson County Judge Executive. “Their history and success in the liquor industry will greatly enhance our County.”

About Luxco

Luxco, Inc. is a leading producer, importer and marketer of beverage alcohol products. Our mission is to meet the needs and exceed the expectations of our consumers, associates and business partners. Founded in St. Louis in 1958, where it is headquartered, it is owned and operated by the Lux family. Its portfolio of brands include: Juarez Tequila & Triple Sec, Pearl Vodka, Everclear Grain Alcohol, Arrow Cordials, El Mayor Tequila, Ezra Brooks & Rebel Yell Bourbons, Lord Calvert Canadian Whisky, St. Brendan’s Irish Cream, Salvador’s Cocktails, Yago Sant’ gria and other well-recognized brands. For more information about the company, visit http://www.luxco.com/

GLASSWARE FIRM LAUNCHES WHISKY-FILLED CHANDELIER

An exclusive glass chandelier featuring whisky-filled drops has been launched by a Scottish giftware firm.

Stirling-based Angels’ Share Glass has created the unique Whisky Drops Chandelier as part of their ambitious £25K Crowdfunding campaign for a new glassmaking studio.

Anyone who contributes £500 to the family firm’s appeal will receive one of the stunning chandeliers in return.

The Chandelier was designed by the firm’s talented glassmaker Bee Hardy, who has a background in creating lighting, and handmade by Bee and the firm’s co-director Karen Somerville.

Karen says: “We’ve always had great feedback about our signature product – glass angels filled with whisky – and we thought wouldn’t it be amazing to have a chandelier featuring whisky in the same way.

“Bee and I chatted through some ideas before she came up with her fantastic design featuring a copper fixture with long glass drops coming down which are either coloured or filled with whisky.

“We’ve only created four and they are all handmade and hand-blown so no two are exactly the same.

“If they prove popular we could look into designing more.”

The Whisky Drops Chandelier is the latest perk released by Angels’ Share Glass as part of the Crowdfunding bid to create a state-of-the-art glassblowing studio.

The family firm, which specialises in gifts for whisky lovers, wants to increase production and train up a new generation of glassmakers to continue its legacy.

Co-founder Tom Young has been making glass by hand using traditional methods for nearly 60 years and currently works out of a home workshop where he trains an apprentice.

But the firm’s success means that unit is now too small to keep up with demand and plans have been drawn up for a fully-equipped studio at the company’s premises.

The New Studio campaign is being run through crowdfunding platform Indiegogo and can be found at http://igg.me/at/angelsstudio

The Chandelier can be reserved in return for a contribution of £500 plus shipping.

Karen says: “I think our chandeliers would look fantastic anywhere – whether that’s in a home, a whisky bar or perhaps the entrance to a distillery – and they would certainly make a great talking point.

“We’re hoping they’ll provide a huge boost to our Crowdfunding campaign and our plans to create the new studio later this year.

“So far people have been incredibly generous with their donations and we’re genuinely touched with the amount of support we’ve received from customers, friends and business colleagues in our local community and from much further afield.”

Angels’ Share Glass has already raised £8,000 – just over 30% of the funds needed – towards the studio via the campaign which runs until the end of April.

More information about the bid plus a video showing Tom and Bee at work in their current studio can be found on the firm’s website – www.angelsshareglass.com

Notes: Angels’ Share Glass is a family-run business based in Bridge of Allan, near Stirling. The firm is co-directed by Karen Somerville and her father Tom Young – a world-renowned Master Craftsman who has been glassblowing and making lamp-work glassware for 60 years.

International Beverage Celebrates More Big Wins as San Francisco Results Announced

International Beverage Holdings has continued its remarkable winning streak this year with a clutch of eleven medals at the San Francisco World Spirits Competition – including the highest award for a recently launched expression of anCnoc Highland single malt Scotch whisky.

Results from these most respected and influential global awards saw anCnoc’s dark and smoky ‘Rascan’ – launched late last year as the fourth global expression in anCnoc’s successful Peaty Collection – take the highly coveted ‘Double Gold Medal’, indicating an outstanding product earning top marks from all competition judges.

In a field of more than 1,850 entries, the business scooped a further four Gold Medals across its exceptional portfolio – for anCnoc 12 Year Old, Old Pulteney 12 Year Old, Balblair Vintage 2005 and Hankey Bannister Original Blend.

Silver Medals were awarded to Old Pulteney Navigator, Balblair Vintage 1999, Speyburn 10 Year Old, Speyburn Arranta Casks and Caorunn Small Batch Scottish Gin, with Speyburn Bradan Orach taking Bronze.

Since its introduction in 2000, the San Francisco World Spirits Competition has grown to become one of the most respected and influential spirits competitions in the world. Winners are chosen during a rigorous four day blind tasting process, and achieving a medal indicates a spirit of the highest quality that is amongst the very best that the global industry has to offer.

These prized accolades for International Beverage come just days after ‘Maritime Malt’ Old Pulteney won another of the industry’s most prestigious prizes, with its 1989 Vintage crowned ‘World’s Best Single Malt’ at the 2016 World Whiskies Awards.

International Beverage Marketing Director Karen Walker commented: “This has been an extraordinary start to the year for everyone in our business. Spirits are still high following our huge win at the World Whiskies Awards, so this news from San Francisco means that the celebrations across our five distilleries will continue. These awards really are the top honours in our industry, and the tough judging process and strict criteria mean that a medal of any colour is very special. My congratulations and thanks go to our hard working and dedicated distillery teams who continue to craft spirits of such quality and character. We are all very proud to see their efforts recognised on the global stage in this way.”  

About International Beverage Holdings

International Beverage Holdings Limited is one of the industry’s most dynamic global drinks businesses. Established in 2006 as the international arm of ThaiBev, the company specialises in developing distinctive, premium local brands for global growth, with a portfolio that is led by a range of high quality Scotch whiskies and includes some of the fastest growing and most prestigious beers, spirits and whiskies on the market today. These high quality brands are enjoyed by consumers in over 85 global markets and include:

• Chang, Thailand’s iconic global beer brand
• Single Malt Scotch Whiskies: Old Pulteney, Balblair, anCnoc, Speyburn
• Blended Scotch Whiskies: Hankey Bannister, Catto’s, MacArthur’s
• Caorunn, a super premium small batch distilled Scottish Gin infused with 5 Celtic botanicals
• Thai spirits: Phraya, Mekhong

International Beverage’s international operation is headquartered in Hong Kong, with two major bases in China and Scotland and a growing number of regional hubs around the world. The business is focused on the delivery of winning investment, sales and marketing strategies and is committed to producing brands of character, representing the care and craftsmanship of the people that make them – from the brewers of Chang Beer in Thailand, to the distillers of the fine single malt Scotch whisky Old Pulteney in Scotland. Crucially, the global development of every brand continues to be rooted in its home territory, supporting the company’s mission to build authentic brands of outstanding character.

International Beverage is investing in ambitious growth across its global operation, employing over 850 highly skilled people across production, sales, marketing and finance, together forming an effective and expert international team

Back to school for lessons in whisky at the Spirit of Speyside Whisky Festival

Imagine a school that is open just three days a year and is devoted to its students’ favourite subject, and it is little wonder that there’s world wide appeal – and a lengthy waiting list – for the Spirit of Speyside Whisky Festival Whisky School.

It’s an experience that couldn’t be replicated anywhere else in the world, as only in Speyside, a region which is home to more than half of Scotland’s malt whisky distilleries, can you find the unique mix of industry experts, specialist industries and the goodwill that make the whisky school the success that it is.

That’s the view of four whisky legends who, with a collective knowledge of 200 years in the art of making whisky, founded the annual school which has become a magnet for dram lovers from all over the globe.

During the comprehensive three day programme, students learn about single malt whisky production from the raw material to the finished product through a series of lectures from industry experts, complemented by site visits.

A love of whisky knows no boundaries, with past pupils coming from Australia, Austria, Bahrain, Belgium Canada, China, Denmark, Germany, Hong Kong, Ireland, India, Israel, Liechtenstein, Lithuania, Myamar, Netherlands, Norway, Qatar, Poland, South Africa, Sweden, Thailand and the USA, and of course the UK.

Despite the mix of nationalities, culture and language differences have never been a barrier, with a shared devotion to whisky serving as one of the best ice breakers around.

Students are drawn from all walks of life – couples, the retired, a bush pilot, paratrooper, doctor, even industry professionals with a thirst for tapping into the specialist insights on offer, are among graduates.

The majority sign up because they want a deeper appreciation and understanding of whisky; some even come with a vision of setting up their own distillery.

The school’s founding fathers Ed Dodson, Dr Tim Dolan, Charles Smith and Peter Warren got behind the venture in order to give something back to an industry which has been good to them.

They’ve found that same generosity of spirit across Speyside when seeking lecturers, venues to visit and other support for the school. Industry experts freely give of their time, and firms are happy to open their doors and welcome scholars to their venues, explains Peter Warren, who continued a four-generation family association with distilling, holding senior management positions and still working on a consultancy basis.

“The whole industry supports us, and everyone involved volunteers their time,” Mr Warren explains. “Like us, there’s a feeling that people want to give something back to the industry that they enjoy.”

Charlie Smith’s lengthy career in whisky management saw him work both in his native Speyside and other parts of Scotland. Mr Smith is adamant that for a complete grounding in whisky production, nowhere comes close to the experience offered on Speyside.

He says: “Speyside is the only place with the facilities that allow the school to reinforce what’s been taught in lectures with site visits. You just cannot replicate that anywhere else in the world.”

The exclusive school has places limited to just 18 in order to ensure students derive maximum benefits.

Dr Tim Dolan has extensive academic and industry experience which as well as management included teaching, coaching and lecturing. He says that although the whisky school could attract many more pupils, its protected size delivers better learning opportunities.

“Small is beautiful,” says Dr Dolan, “and the essential thing is to give the right experience, for students to be able to speak to lecturers and ask questions, and because space can be restricted on technical visits.”

Outgoing whisky school director Ed Dodson worked in the Speyside whisky industry for more than 40 years, retiring as manager at Glen Moray Distillery in Elgin in 2005, and has reflected on the whisky school’s success.

“We have people who are genuinely interested in discovering the art of producing Scotch. The big attraction is gaining a more detailed knowledge of production than can be obtained by just visiting distilleries or reading about it. Contact with the speakers and having questions answered in detail is important for the students.

“There’s always been international appeal and the main interest comes from the Scandinavian countries and Canada and USA. There’s been more interest from Asia in the last couple of years.

“I feel that it is the range of subjects covered by eight lectures, each presented by specialists and backed up with excellent technical visits is what makes this school unique. There are other excellent whisky schools but we are in the fortunate position of having different distilleries, a malting, coppersmith and cooperage to visit as a follow up to the lectures. Being part of the festival makes it even more appealing.”

Mr Dodson’s invaluable contribution to the whisky school has been lauded by festival organisers as he steps down from the role of director, to be succeeded by another whisky industry stalwart, Eric Walker.

James Campbell, chairman of the Spirit of Speyside Whisky Festival says: “The whisky school is a real asset to the festival, whetting a thirst for knowledge about whisky production from people from all over the world. It is due to Ed and his associates that it has been the overwhelming success that it is, retaining its appeal and popularity over the years.

“Ed has been a great supporter of the whisky festival in many other ways too, and it is due to people like him who have enthusiasm and knowledge alongside experience and contacts in the industry that we are able to deliver events that satisfy the desire to learn, savour and enjoy whisky among aficionados from all over the globe.”

While the 2016 School is fully booked and the waiting list for 2017 is full, there are many other ways to appreciate whisky during the Spirit of Speyside Whisky Festival which takes place from April 28 to May 2.

Speyside contains over 50 of Scotland’s malt whisky distilleries and the vast majority of them will be staging events during the Festival, including many that are not usually open to the public. Visitors can choose from over 400 events encompassing everything from whisky tasting and distillery tours, food events, music, comedy and cultural heritage.

Information about the 2016 Spirit of Speyside Whisky Festival can be found on the website www.spiritofspeyside.com where tickets will be on sale from early February. The Festival is also active on facebook.com/WhiskyFestival and on Twitter and Instagram at @spirit_speyside. 

Photo: Toasting the Spirit of Speyside Whisky School are its founding fathers, from left, Dr Tim Dolan, Charles Smith, Ed Dodson and Peter Warren.

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