C’EST MAGNIFIQUE! 

Hip flask filling service and special whisky launched for rugby fans 

The Scotch Malt Whisky Society (SMWS) has launched a hip flask filling service and a special whisky called ‘C’est Magnifique’ for rugby fans in Edinburgh for Sunday’s Six Nations clash between Scotland and France.

To celebrate the match between the Auld Alliance, the SMWS is inviting rugby fans to visit its 28 Queen Street whisky bar in the heart of the city to fill up their hip flasks with the 34-year-old single malt whisky ‘C’est Magnifique’ or try a dram of it.

The hip flask filling service is available to visiting rugby fans in the run-up to the match at Murrayfield at the 28 Queen Street bar, which is now open to all whisky fans, having previously been open to members only.

Jan Damen, Operations Director for the Society, said: “The Auld Alliance might be under threat for 80 minutes on the pitch this weekend, but we’re doing our best to ensure it’s a temporary interruption by offering fans a chance to top up their hip flasks with the very best Scotland has to offer. And we all know the French love a drop of whisky as much as the Scots!”

Throughout the weekend, rugby fans can bring their hip flasks to 28 Queen Street and fill up with ‘C’est Magnifique’, or any other whisky from the Society’s collection.

Prices for one dram start from £4.60  

The Scotch Malt Whisky Society, 28 Queen Street, Edinburgh, EH2 1JX

www.smws.com 

@SMWSQueenStreet

Notes: 

About The Scotch Malt Whisky Society 

• The Scotch Malt Whisky Society releases new whiskies for its members each month
• The Society bottles the finest single malt whisky from around 350 single casks every year from a range of more than 132 distilleries. The very nature of the single cask means that each bottling offered by the Society is limited.
• The Society was established in Edinburgh in 1983 and now has more than 26,000 members around the world with branches in 19 countries.
• Members can choose from the world’s widest selection of single cask, single malt whiskies with only the very best selected and approved by the Society’s respected Tasting Panel.
• Exclusive Members’ Rooms are located in Edinburgh and London for tastings, dinners, meeting and presentations.
• Annual renewal after the first year is £61.50

Jim Beam announces first-ever global packaging redesign

Jim Beam®, the world’s No.1 bourbon, has undergone a transformation with all-new global packaging, marking the first time significant changes have been made to the brand in decades. As of mid-2016, the Jim Beam portfolio will have a unified, premium look in more than 100 markets around the world. Maxxium UK is rolling out the new packs from March, beginning with Jim Beam Bourbon followed by Jim Beam flavours, including Jim Beam Apple, Jim Beam Honey, Jim Beam Maple and Red Stag by Jim Beam, Jim Beam Rye and Jim Beam Devil’s Cut.

This global packaging upgrade comes two years after the launch of Make History®, the first global marketing campaign for the iconic American brand, which traces its history to 1795. The updated bottle and exterior styling will better represent the premium bourbon inside, which is not changing and still follows the same Jim Beam family recipe used during the past two centuries. This redesign will contemporise the Jim Beam brand while celebrating its rich heritage at a time when American Whiskey is performing at +9.6% MAT volume in the UK.

The new Jim Beam bottle has a bolder structure with a clean label design featuring premium finishes, refreshed distiller portraits and a refined “rosette” logo, harmonising the flavoured product range. Jim Beam Devil’s Cut and Jim Beam Rye feature a bolder, more rectangular bottle structure with premium label enhancements, including extra fine detailing, crafted borders, real gold foil finishes, refined embossing and matte paper stock. It also includes a matte finished shrink sleeve along the closure.

Maxxium UK’s Marketing Controller for Imported Whiskey, Janice McIntosh, says: “We are continuing to Make History in 2016 with the launch of Jim Beam’s new, unified, premium packaging that reflects the quality and heritage that goes into every bottle.

“In the UK, Jim Beam is performing strongly with volume sales of the portfolio +10.2% MAT. The new packaging design comes at the perfect time for the brand as more consumers continue to discover Jim Beam, helping to grow the bourbon category. The new packs support our customers as they take advantage of the bourbon boom and meet shopper demand for premium, quality brands with heritage.”

Seventh Generation Master Distiller and Jim Beam’s Great-Grandson, Fred Noe: “This represents another historic milestone in my family’s history. I’ve always been proud to see the faces of every Beam Master Distiller displayed on Jim Beam bottles across the world and these bottles feel even better in my hands when pouring this fine bourbon.”

The new packaging for the Jim Beam portfolio will be available on shelves from April in the UK. This includes Jim Beam Bourbon, Jim Beam Apple, Jim Beam Honey, Jim Beam Maple, Red Stag by Jim Beam, Jim Beam Rye and Jim Beam Devil’s Cut.

As an ongoing evolution of Jim Beam’s successful Make History campaign, the premium packaging launch is being supported with in-store point of sale showcasing the upgraded bottles and advertising featuring global brand partner, Mila Kunis.

Additional packaging imagery and information is featured on the Jim Beam Twitter page @JimBeamUK.

YUKON BREWING LAUNCHES TWO BREWERS WHISKY 02 IN ALBERTA

Release 01 Sold Out In Under Six Hours On Release Day

WHITEHORSE, YUKON (February 22, 2016) -­ Award Winning Brewery, Yukon Brewing will be launching their second whisky expression, on March 5, 2016 in Whitehorse Yukon, and in select locations in Alberta.

“We have created a wide assortment of malts by varying mashes and barreling techniques, and I truly believe we are creating very flavourful and high quality single malt whiskies.” stated distiller Alan Hansen.

Two Brewers Release 02, a Special Finish expression, will be the first Two Brewers Yukon Single Malt Whisky to be released in Alberta, after their Charter Release sold out in less than six hours at their Whitehorse retail location. “We are extremely appreciative of the support we have received from our fellow Yukoners on releasing our Yukon Single Malt Whisky,” quipped Alan Hansen. “We knew there was great interest in our product, but I was thrilled by the many smiling patrons I had the pleasure to meet at our launch event -­ most of whom were still smiling after waiting in line for an hour!” .

There will be 1650 individually numbered bottles of this Second Release available.

The premise of the Two Brewers line of single malt whiskies is that every release will be unique. From the array of aged malts they have created, they will release expressions broadly grouped into four categories, Classic, Peated, Special Finishes, and Innovative. Hansen revealed, “Our brewing knowledge in mashing and fermentation, and our growing understanding of barrelling techniques and effects, allows us to bring a wide variety of character to the malts we are creating.”

RELEASE 02 TASTING NOTES

The nose is warming and vibrant, rich aromas with a heart of peaches and stone fruit. Ripe nectar- ines, round and creamy on the palate, are wrapped at once in resins of sherried oak and bright touches of nutmeg and white pepper. The lightly lingering finish of sweet honey and spice is wispy clean.

ABOUT THE HOUSE OF TWO BREWERS

Yukon Brewing was formed by Bob Baxter and Alan Hansen in 1997, the result of a canoe trip conversation taken well beyond the campfire. After years of building a successful local craft brewery, they decided to expand into spirits and in 2009 invested in a small pot still. Hence came the birth of Two Brewers Yukon Single Malt Whisky;; made in small batches, with a variety of malted and roasted grains, using different fermentation techniques and a mix of barrels. The goal is that no two releases will be the same, so that as each expression emerges, it is layered and complex and probably never repeated.

Beam Suntory Plans to Move Global Headquarters to Downtown Chicago

DEERFIELD, IL (February 29, 2016) – Beam Suntory, the world’s third largest premium spirits company, plans to move its global headquarters from suburban Deerfield to The Merchandise Mart in downtown Chicago by the end of 2017.

The world leader in Bourbon and Japanese whisky has signed a non-binding Letter of Intent to lease 110,000 square feet in the historic building, an architectural landmark, elegantly situated on the Chicago River in the dynamic River North neighborhood.

Beam Suntory’s performance objective is to be the world’s fastest-growing premium spirits company. As cities will be a major source of future industry growth, Beam Suntory is strategically focusing resources in key cities around the world, including Chicago.

“Cities are increasingly where our target consumers live and work, including the key millennial demographic, and getting closer to our consumers is a strategic priority,” Beam Suntory Chairman & CEO Matt Shattock said. “Locating our people amidst the energy of a city like Chicago will be invigorating and make us an even better business as we pursue our ambitious long-term growth objectives.  Our people will benefit from Chicago’s excellent transportation options, and we’ll be closer to a diverse pool of talent that we’ll tap into as we grow in the future.”

“Beam Suntory is now the latest in a growing list of companies who recognize that having their global headquarters right here in the city of Chicago gives them even greater potential for future success, and I am proud to welcome them to their new home,” said Mayor Rahm Emanuel. “Whether it’s the talent of our workforce, the strength of our transportation systems or the quality of life in our neighborhoods, the city of Chicago offers growing companies like Beam Suntory many strategic advantages. I want to thank them for having confidence in Chicago’s future and I look forward to watching them grow here for years to come.”

Beam Suntory will relocate its headquarters in phases starting later this year.  Approximately 450 employees spanning functions such as marketing, sales, finance, legal, human resources, IT, supply chain and communications are based at the company’s current headquarters in Deerfield.

This agreement links two Chicago-area icons. With history that dates back to 1795, Beam Suntory boasts an enviable portfolio led by its flagship brands Jim Beam and Yamazaki, as well as world-renown premium brands including Maker’s Mark, Knob Creek, Hakushu, Hibiki, Laphroaig, Bowmore, Courvoisier, Sauza, and EFFEN.

The Merchandise Mart is the world’s largest wholesale design center and one of Chicago’s premier international business locations for internet, advertising, technology, healthcare and media companies. The Merchandise Mart became the world’s largest LEED®-EB certified building in November 2007.

“Beam Suntory’s roots go back more than 220 years, but we have the soul of a startup,” Shattock said. “I know we’re going to feel right at home in this vibrant downtown location.”

About Beam Suntory Inc.

As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits Brands that Stir the World. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands and Suntory whisky Kakubin, as well as world renowned premium brands including Knob Creek bourbon, Yamazaki, Hakushu and Hibiki Japanese whiskies, Teacher’s, Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka, and Midori liqueur.

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and commitment to Growing for Good. Headquartered in Deerfield, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan. For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com and www.drinksmart.com.

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.