Luxco Releases Blood Oath Pact No. 2

Ultra-premium Blood Oath Kentucky Straight Bourbon Whiskey announces second expression in series

(St. Louis) March 28, 2016 – St. Louis-based Luxco has launched Blood Oath Pact No. 2 – the second expression in the limited release, ultra-premium bourbon series, Blood Oath. Blood Oath combines rare, top-notch bourbons, blended and bottled by hand for a distinctively exclusive and unimagined Kentucky straight bourbon whiskey. Pact No. 2 is a masterful union of three well-bred bourbons ranging in age from seven to 11 years. The first, a seven year rye bourbon finished in port barrels, is artfully joined by an 11 year wheated bourbon and an 11 year rye bourbon. Pact No. 2, bottled at 98.6 proof, is available in limited quantities nationally in 750ml bottles, with a suggested price of $99.99.

“Pact No. 2 is a rich marriage of three carefully selected bourbons, hand blended and bottled for a unique combination and exceptional taste,” says John Rempe, creator of Blood Oath and Director of Corporate Research and Development at Luxco. “The rye mash bill of the 11 year offers an oaky and spicy flavor, which is smoothed out by the extra-aged wheated bourbon – while the port-barrel finished rye brings it all together with a velvety sweet finish.”

Blood Oath Pact No. 2, just like its predecessor, is topped with a custom, eco-friendly natural cork, sealed and labeled with certificate-style paper stock signed by John Rempe. New for this year, each bottle of Blood Oath Pact No. 2 will be sold in a commemorative fire-branded wooden box. The Blood Oath series launched in 2015 with Pact No. 1, and will highlight a different variant, or Pact, each year.

“Pact No. 2 has a slightly fuller mouthfeel than Pact No. 1 with an oaky, caramel and cocoa aroma and a smooth flavor. The port-barrel finish really brings out the spice and fruit finish flavors,” says Rempe. “The freedom to choose the bourbons with the most complementary flavor profiles for Blood Oath allows us to create something truly special.”

Pact No. 2 is limited release, with only 7,500 3-packs created – this bourbon will never be made again.

For more information on Blood Oath, visit http://www.bloodoathbourbon.com/

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/.

Spirit of Speyside Whisky Festival reveals plans for new project to visitor businesses at major tourism conference

Plans for a brand new festival that will bring Speyside’s whisky producers together under one roof for the first time were highlighted at a major tourism conference today (March 24, 2016).

Organisers of the world-class Spirit of Speyside Whisky Festival outlined their proposals for the event to delegates attending the Moray Speyside Tourism Summit.

Festival manager Pery Zakeri said the three-day event taking place in the area’s capital town of Elgin from September 9 – 11 would deliver a boost to tourism businesses, bringing more visitors into the area at a time when the traditional summer season is drawing to a close.

The new event will feature up to 28 different whisky distillers from the region, along with local beers and gin and a wide range of food producers. There will also be a whisky retail shop organised by renowned specialist outlet, The Whisky Shop Dufftown.

Visitors will buy a ticket to attend one of four different sessions over the course of the weekend. Entry to each session will be limited to just 300 people, and demand is expected to be high when tickets go on sale later this year.

Festival manager Pery Zakeri told delegates at the conference, “This is a brand new weekend for Moray Speyside and we are hoping to attract a new, younger audience that will be different to the audience we attract to the May festival.

“We are looking to draw in people from Inverness, Aberdeen and the rest of Scotland and the UK, and while there might be an international audience, it will have more of a local focus in the initial years.

“It’s a unique event that will drive tourism to the region, and one that will add to the local events calendar and whisky events calendar.”

Although different whisky brands have been working together as part of the Spirit of Speyside Whisky Festival for almost two decades, all of the activities for the that event tend to take place in their own distilleries.

This will be the first time that the area’s distillers will come together on their own doorstep under one roof. Elgin Town Hall has been selected as the location because it is the central point in Moray Speyside with good transport connections for road and rail, delegates at the Alexander Graham Bell Centre in Elgin were told.

Organisers believe the smaller, centrally located event will appeal to those who want to enjoy and learn more about Speyside’s whisky but do not want to plan a five-day itinerary for a major event like the Spirit of Speyside Whisky Festival.

It comprises over 400 different events from distillery tours and tastings and from ceilidhs to comedy, and events are staged everywhere from Kingussie in the south to Forres in the west and Buckie in the east. The Spirit of Speyside Whisky Festival takes place from April 28 to May 2.

Commenting on what the new event will offer, Pery told the conference, “There will be world class whiskies, local gin and craft beers and of course a range of food producers. But the main thing will be the chance to meet Speyside’s whisky stars in one place at the same time.”

Tickets for the September festival are expected to go on sale in June this year and will be available at www.spiritofspeyside.com

Ends

JAMESON CELEBRATES ITS RICH HERITAGE WITH THE LAUNCH OF JAMESON CRESTED

Jameson, the number one Irish whiskey¹, has unveiled a new premium Irish whiskey, Jameson Crested. Launching internationally from April, Jameson Crested brings to life the rich history of the brand and its spiritual home of Dublin, and is set to further increase excitement around Irish whiskey across the globe.

Jameson Crested is a celebration of the first drops of whiskey that were bottled, sealed and labelled at the Bow Street Distillery in Dublin, marking the moment in time in 1963 when Jameson took full control of the whiskey making process, from grain to glass. Up until then, distillers – including the Jameson Distillery – sold barrels of whiskey to bonders to bottle themselves before selling on to Irish whiskey consumers. However, reports of a handful of whiskey bonders watering down their whiskey in the 1960s led Jameson to complete the process inside the distillery walls to protect the quality of the whiskey.

Launching internationally from April 2016, Jameson Crested is a triple-distilled Irish whiskey that brings together rich pot still Irish whiskey and grain whiskey, matured in a high proportion of sherry casks, as well as bourbon barrels. The result is a nose of vivid sherry and pot still aromas, a palate of toasted wood, spice and chocolate, and a warm, lingering sherry finish.

Daniel Lundberg, Global Brand Director for Jameson, comments: “The international launch of Jameson Crested is an exciting step as we celebrate the story of the first Jameson whiskey bottled at the Bow Street Distillery in Dublin. Jameson Crested has played a key role in the dynamic history of Jameson, and by bringing this expression to an international audience we aim to excite consumers the world over who are looking for Irish whiskeys rich in heritage and personality. As with all of our award-winning whiskeys, exceptional flavour comes hand-in-hand with remarkable stories; Jameson Crested is no exception, offering a new taste experience from the world’s favourite Irish Whiskey brand whilst retaining the recognisable smoothness that is distinctly Jameson.”

Jameson Crested is presented in a new design that reflects the rich history of the brand. This design showcases the product quality; the bottle’s tapered neck is left uncovered so that the cork can be clearly seen and is complemented by an authentic seal, which gently tears when opened for the first time. The new bottle design is used across the family of Jameson premium whiskeys that celebrates the rich heritage of Jameson, including Jameson Black Barrel.

Jameson Crested can be enjoyed neat, on the rocks or with the gradual addition of water to release its complex flavours. Alternatively, the Jameson Crested & Soda long drink can be mixed in a high ball glass and built over ice using 50ml Jameson Crested Irish Whiskey, a quality bottled soda and a large wedge of orange.

Jameson Crested will be available at an ABV of 40% from April 2016 with an RRP of £29.99 or global equivalent per 70cl bottle.

NOTES

¹ Nielsen off trade value sales, MAT data 02.01.16

About Irish Distillers Irish Distillers was formed in 1966, when a merger took place between Irish whiskey distillers, John Power & Son, John Jameson & Son and the Cork Distillery Company. In an attempt to reverse the decline in Irish whiskey sales, the company decided to consolidate production at a new purpose-built facility alongside the existing distillery in Midleton, Co. Cork. Irish Distillers was bought by Pernod Ricard in June 1988 and today, Jameson is the No.1 Irish whiskey in the world, selling over 4 million 9L cases worldwide and contributing more than any other Irish whiskey brand to the phenomenal global growth of the category. Irish Distillers is committed to driving continued, sustainable growth of the Irish whiskey category.

Irish Distillers’ portfolio of whiskeys is comprised of Jameson, the world’s no.1 Irish whiskey; Irish favourite Paddy; Powers, the robust premium whiskey for discerning drinkers; and the much-acclaimed brands that comprise the Irish Distillers’ Prestige Collection – the Single Pot Still Whiskeys of Midleton which includes the Spot range (Green Spot, Yellow Spot) and Redbreast, Ireland’s most awarded single pot still whiskey brand – and the pinnacle of the Prestige Collection, Midleton Very Rare. www.irishdistillers.ie

About Pernod Ricard Pernod Ricard UK is part of Pernod Ricard, co-leader of the global wines and spirits industry. Globally, Pernod Ricard now represents 91 million cases of spirits and 25 million cases of wine, and owns 19 of the world’s top 100 brands.

Pernod Ricard UK has identified the following key brands in the UK market: ABSOLUT, Brancott Estate, Campo Viejo, Chivas Regal, G.H. Mumm, Havana Club, Jacob’s Creek, Jameson, Malibu, Martell, Perrier-Jouët and The Glenlivet. Pernod Ricard UK is a member of The Portman Group promoting responsible drinking.

Follow us on Twitter: @PernodRicardUK

anCnoc Single Malt Scotch Whisky welcomes 2001 Vintage to portfolio of vintage expressions

Premium Single Malt Scotch Whisky, anCnoc has introduced an exclusive 2001 vintage to its multi-award winning range of vintage expressions.

The limited edition liquid joins the family of single malts crafted at the Knockdhu distillery in Aberdeenshire, and follows a string of successful new releases for the brand which positions itself as refreshingly modern whilst still paying homage to age-old tradition.

With just 1,000 cases available globally this exceptional single malt has an RRP of £55 for 70c Stockists include specialist and independent retailers in the UK, US, Canada, Sweden and Japan.

Matured in hand selected Spanish and American oak casks and matured for over 15 years in traditional dunnage warehouses, the 2001 has been bottled in its most natural form, neither chill-filtered nor coloured at 46% ABV.

The combination of wood gives this mature expression, vintage gold in appearance, an outstanding depth, complexity and balance of flavour. It starts with freshly squeezed lemons and ripe blood oranges, creamy vanilla, ground spice and new leather on the nose, with lime honey, vanilla and chocolate to taste. 

anCnoc brand manager Stephanie Allison commented: “Like all anCnoc bottlings, fans will be able to detect the unmistakable Knockdhu style in every drop of this spirit, but in particular it’s the complex depth of flavour of the 2001 that we’re really proud of. We’re sure it will be a hit with even the most discerning whisky drinker.”

Staying true to the distinctive anCnoc style, the 2001 Vintage packaging mirrors the minimalist design of anCnoc’s core range and features the contemporary yet traditional illustration of the Knockdhu Distillery in ice blue foil.

The 2001 Vintage is available now from independent and specialist retailers at £55 RRP.

Notes

About anCnoc Highland Single Malt Scotch Whisky

anCnoc Highland Single Malt Scotch Whisky is part of the Inver House Distillers portfolio, and is produced at Knockdhu Distillery – established in 1894 and one of the smallest and most enchanting in the Scottish Highlands. It is renowned the world over by malt enthusiasts for bringing a contemporary twist to the traditions of fine malt whisky, producing a single malt that is accessible and versatile for all occasions. Cutter has been ranked in the Liquid Gold category of Jim Murray’s Whisky Bible 2016 with a score of 96.5 adding to anCnoc’s portfolio of award-winning expressions. Whiskies in this category are deemed by Jim Murray as “superstar whiskies that give us all a reason to live.”

About International Beverage

International Beverage Holdings (http://www.interbevgroup.com/) was established in 2005 as the international arm of ThaiBev, one of South East Asia’s leading alcohol beverage companies. With a network of regional offices in Asia, Europe and North America, the company is responsible for the production, sales, marketing and distribution of a portfolio of premium global brands in over 80 countries and territories.

Inver House Distillers (http://www.inverhouse.com/) is globally integrated into International Beverage Holdings and drives the distillation and maturation of Scotch through its five distilleries.

International Beverage brands include:

• Chang Beer: Thailand’s iconic beer brand
• Single Malt Scotch Whiskies: Old Pulteney, Balblair, anCnoc, Speyburn
• Blended Whiskies: Hankey Bannister
• Mekhong: ‘The Spirit of Thailand’ since 1941
• Caorunn – a small batch distilled Scottish Gin infused with 5 Celtic botanicals
• The company’s success is built on the combination of a strong understanding of local cultures and markets with the creation of a truly global operational network. Brand building pays respect to heritage, provenance and craftsmanship whilst delivering innovative and highly effective strategies at global level. A skilled and dedicated team of more than 12 nationalities speaking over 14 languages delivers the highest standards of customer service and attention to detail across all aspects of the business.

BENROMACH DISTILLERY UNVEILS NEW LIMITED EDITION WOOD FINISH RELEASE 

The Benromach Distillery Company Ltd today unveils the latest expression to join their portfolio of Speyside Single Malt Scotch Whisky, Benromach Sassicaia Wood Finish.

The latest limited edition from the Forres based distillery offers whisky lovers a unique flavour profile, as a result of a final finishing period in Sassicaia wine casks from the renowned Bolgheri wine region.

Distilled in 2007 and initially matured in first fill bourbon barrels, Benromach Sassicaia Wood Finish (45% ABV) is a deep ruby red in colour, with notes of ripe berries, milk chocolate drops, and hints of ginger and cinnamon, complemented by a subtle sense of smoke.

The new release follows previous special edition Wood Finishes Benromach Hermitage 2005, Benromach Sassicaia 2006 and Château Cissac 2006.

Benromach Distillery Manager Keith Cruickshank said: “Here at Benromach we have an esteemed portfolio of single malt whisky. Our Wood Finish expressions allow us the opportunity to provide our customers with a special malt which is full of character, thanks to the final maturation period in casks from distinguished wine regions.

“The final finishing period in Sassicaia wine casks allows for an exceptional flavour profile to develop, full of summer fruits and soft spice.

“Fans of our Benromach 10 Years Old and 15 Years Old, which display the classic character of pre-1960’s Speyside single malt, will enjoy the chance to experience our whisky in a different way.”

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.

Benromach Sassicaia Wood Finish will be available to purchase from specialist whisky retailers at an RRP of £40.25 in the UK, with only 3,500 bottles released for sale worldwide. Prices may vary in overseas markets due to local taxes and duty.

For further information on Benromach, and to find out more about Benromach Wood Finishes, 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.

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.