BALLANTINE’S LAUNCHES PIONEERING GLASS FOR WHISKY DRINKING IN OUTER SPACE 

MASTER BLENDER CREATES SPECIAL BATCH OF BALLANTINE’S SPACE WHISKY

FIND OUT MORE AT  WWW.BALLANTINESSPACEGLASS.COM

Ballantine’s, Europe’s No.1 Scotch whisky and the No.2 Scotch whisky in the world, has created the Ballantine’s Space Glass and a Special Batch of Ballantine’s Space Whisky designed for a zero gravity environment as the brand continues to innovate, making a genuine contribution to the space programme.

As part of a bold campaign to appeal to the next generation of whisky drinkers, Ballantine’s has commissioned the Open Space Agency, a collective of astropreneurs, to design the Space Glass and overcome the challenge of drinking whisky in a zero gravity environment. The Space Glass was rigorously tested at the ZARM Zero-G Drop Tower in Bremen, Germany, to prove its functionality in conditions similar to that of space.

To complete the launch, Master Blender Sandy Hyslop has created a special batch of Ballantine’s Space Whisky, a blend that seeks to ‘Stay True’ to the Ballantine’s whisky style while enhancing the signature flavour profile. Ballantine’s Space Whisky has been crafted by introducing first fill sherry matured malt to a bespoke Ballantine’s blend with the intention of addressing the impact that microgravity has on taste-buds, resulting in a more concentrated whisky with enhanced spice and honey notes.

Sandy Hyslop comments: “The Ballantine’s Space Glass is built around the whisky drinking experience. The warming element from hand to glass is important to me because the whisky warms up while you are drinking it, unlocking aromas that ensure a multi-sensory experience. It’s fantastic that this has been achieved, so Ballantine’s inaugural space blend has a fitting vessel specifically built for zero gravity.

“In space you are unable to pick up on the same smell and taste intensity as on earth. That was my key consideration when designing Ballantine’s Space Whisky. I had to make the blend more robust, heightened in flavour, and more concentrated so one could emulate the experience of drinking Ballantine’s on earth. Astronauts miss the taste of home and by crafting a fruitier, stronger, more floral blend I think Ballantine’s has designed a home comfort for space”.

James Parr, founder of the Open Space Agency, explains: “Our brief was to develop a whisky glass that worked under the conditions of microgravity, the scientific term for zero gravity. It was important that we focused on creating a ritual around how you drink from the Ballantine’s Space Glass to give a familiarity of what we are used to here on earth – the end result is one that incorporates several elements of that ritual, from the liquid entering the glass through to sipping from it.”

Peter Moore, Ballantine’s Global Brand Director, commented: “We believe that when individuals stay true to themselves they leave their mark on this planet. As Ballantine’s drinkers have re-invented the world all around us, we’ve been right there with them. We are delighted to be the first whisky brand to support astropreneurship with the development of the Ballantine’s Space Glass and the Special Batch of Ballantine’s Space Whisky. Not only is the glass innovative – solving fundamental scientific questions of how liquid moves in zero gravity – but it is also beautifully designed, with the ritual of the whisky drinking experience at its heart.”

Ballantine’s will be publishing articles, photography, imagery, audio, illustrations and GIFs throughout the project. Consumers are invited to follow the journey at www.ballantinesspaceglass.com.

NOTES

Ballantine’s Space Glass Product Information: How it works

In order to get the whisky from bottle to glass there is a loading mechanism which inserts a nozzle into the base of the glass. Held together by a strong magnetic connection the base of the glass releases a quick draw down allowing the slow release of the whisky into the base of the glass through a one-way valve.

There is a cold touch mouth clip, ergonomically shaped to give the user a quality drinking experience on the top of the glass. To capture the ritual of drinking whisky you rest your lips here, while hidden ‘scent slots’ let you smell the blend. The capillary design needs a spiral CNC machined rose gold plated dome base to provide the surface tension angle to feed the whisky into the capillaries. The base encourages the user to hold the glass and contains a magnet for practical Zero-G applications while in space, e.g. sticking the glass to the side of a space ship. The 2mm capillary dimension in the glass supplies a good amount of whisky while retaining good surface tension for ease of suction.

Tasting notes for the Special Batch Ballantine’s Space Whisky

• Nose: Notes of sweet honey and creamy vanilla intermingled with fragrant clementine oranges, old fashioned barley sugar sweets with a hint of liquorice spice
• Taste: Fills the mouth with Honey flavours echoing the nose, crunchy sweet toffee apple and soft cinnamon Edinburgh rock sweets. Rich and complex
• Finish: Balanced sweet and incredibly smooth

About Open Space Agency
OSA are part of a growing community of ‘Astropreneurs’ who believe that the technology, skills and industrial base to meaningfully contribute to space exploration are now within the reach of small teams of passionate individuals. They are the first agency of its kind dedicated to unlocking the talent and insight of citizen space explorers. www.openspaceagency.com  @OSA_projects

About Ballantine’s
Ballantine’s is the No.1 Scotch whisky in Europe and the No.2 Scotch whisky in the world with the range selling over 70 million bottles a year worldwide. Ballantine’s has won more than 130 trophies and medals at international competitions in the past 10 years for its outstanding quality, as a result of its unique richness of character and perfect balance. The range, from Ballantine’s Finest to the exclusive 40 Year Old, is the most extensive in the world of Scotch and is maintained by Master Blender Sandy Hyslop, continuing the brand’s tradition of Master Blenders that dates back to 1827. In 2013, Ballantine’s continued its innovative approach by launching Ballantine’s Brasil, a spirit drink made from selectively cask steeping Scotch whisky with Brazilian lime peel.
www.ballantines.com @Ballantines

About Chivas Brothers
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard, the world’s co-leader in wines and spirits. Chivas Brothers’ award-winning portfolio features some of the world’s most revered Scotch whisky brands including Chivas Regal, the world’s first luxury whisky and the No.1 Scotch whisky in China; Ballantine’s, Europe’s No.1 Scotch whisky; The Glenlivet, the world’s No.1 single malt whisky; and Royal Salute, the world’s only exclusively prestige Scotch whisky range. The portfolio also includes two of the world’s leading English gins – Beefeater, the world’s most awarded premium gin, and Plymouth gin – plus a selection of highly acclaimed single malt whiskies, including Aberlour, Longmorn, Scapa, Strathisla and Tormore. The range is completed by a collection of blended Scotch whiskies operating in many of the world’s key whisky markets which includes 100 Pipers, Clan Campbell, Something Special and Passport Scotch.
www.chivasbrothers.com

About Pernod Ricard
Pernod Ricard is the world’s co-leader in wines and spirits with consolidated Sales of € 8,558 million in 2014/15. Created in 1975 by the merger of Ricard and Pernod, the Group has undergone sustained development, based on both organic growth and acquisitions: Seagram (2001), Allied Domecq (2005) and Vin&Sprit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector: Absolut Vodka, Ricard pastis, Ballantine’s, Chivas Regal, Royal Salute and The Glenlivet Scotch whiskies, Jameson Irish whiskey, Martell cognac, Havana Club rum, Beefeater gin, Kahlúa and Malibu liqueurs, Mumm and Perrier-Jouët champagnes, as well Jacob’s Creek, Brancott Estate, Campo Viejo, Graffigna and Kenwood wines. Pernod Ricard employs a workforce of approximately 18,000 people and operates through a decentralised organisation, with 6 “Brand Companies” and 80 “Market Companies” established in each key market. Pernod Ricard is strongly committed to a sustainable development policy and encourages responsible consumption. Pernod Ricard’s strategy and ambition are based on 3 key values that guide its expansion: entrepreneurial spirit, mutual trust and a strong sense of ethics. Pernod Ricard is listed on Euronext (Ticker: RI; ISIN code: FR0000120693) and is part of the CAC 40 index. www.pernod-ricard.com

Award winning cult malt whisky’s pioneering world first space experiment reveals a new taste dimension 

 — Ardbeg’s research may also signal a way for whisky industry experts to build a database of ageing whiskies —

The results of Ardbeg’s pioneering space mission, released this week, in which the Distillery became the first ever to send spirit into orbit, have far-reaching implications for the unorthodox single malt – and perhaps for the entire whisky industry, experts say.

Nearly four years ago, Ardbeg distillate was sent into space as part of an experiment to investigate how micro-gravity (near zero gravity) would affect the behaviour of terpenes, the building blocks of flavour for many foods and wines as well as whisky spirits.  This maturation experiment was undertaken as research into terpenes in micro-gravity was limited.  Its findings, [revealed this week], are groundbreaking.  They pave the way for unprecedented flavour profiles, particularly for Ardbeg, the world’s peatiest, smokiest, Islay Single Malt Scotch Whisky.

The experiment began in October 2011, when vials containing Ardbeg new-make spirit distillate and shards of Ardbeg casks, were sent to the U.S. National Lab on the International Space Station by the Distillery’s partner, U.S. space research company NanoRacks LLC.  Some 200 miles above Earth, the vials orbited the planet at 17,227 miles per hour, for almost three years. Following their return to Earth, the samples were analysed alongside control samples that had been kept at the Ardbeg Distillery by Dr Bill Lumsden, Ardbeg’s Director of Distilling and Whisky Creation, independent whisky experts and scientists.

In three of the four stages of analysis, major differences were identified between the two sets of samples.  Dr Bill said: “The space samples were noticeably different. When I nosed and tasted the space samples, it became clear that much more of Ardbeg’s smoky, phenolic character shone through – to reveal a different set of smoky flavours which I have not encountered here on earth before.” Dr Bill added: “Ardbeg already has a complex character, but the results of our experiment show that there is potentially even more complexity that we can uncover, to reveal a different side to the whisky.”

Further analysis, looking at ratios of different types of wood extractive compounds, found significant differences between the two sets of samples – demonstrating that gravity has a very real effect on the maturation of spirit. Dr Bill commented “Our findings may also one day have significant implications for the whisky industry as a whole.  In the future, the altered range of wood extractions could lead scientists to be able to detail the ratios of compounds expected in whiskies of a certain age.”

Jeffrey Manber, CEO of NanoRacks who partnered with Ardbeg on this experiment, commented “”It’s hard to find companies willing to be pioneers… To have a partner like Ardbeg that is willing to make this sort of commitment augurs well for the future of commercial space research into flavourings and what it changes for consumer products in general.”

Ardbeg would like to thank NASA and the Space Station Program for allowing this experiment to be undertaken.

Ian Macleod Distillers set to unveil new Travel Retail Exclusive Shieldaig Speyside Single Malt at TFWA Cannes 

Ian Macleod Distillers, one of Scotland’s leading independent family-owned distillers, is launching a new Travel Retail Exclusive bottling at the esteemed Cannes Tax Free World Association (TFWA).

The new Shieldaig Speyside Single Malt Scotch Whisky has been exclusively bottled for the travel retail market. The exquisite new malt is available in both a 50cl and litre size bottle, which comes complete with a specially designed gift tube.

Andy Lane, Travel Retail Director for Ian Macleod Distillers, said: “We are delighted with this new Shieldaig bottling, featuring bright and fresh packaging, it’s sure to attract the attention of consumers.”

Shieldaig, which translates to ‘Loch of the Herring’ in Old Norse, contains complex, yet balanced flavours. Smooth and elegant to taste, Sheildaig Speyside is bottled at 40% ABV.

Taking place between 19- 23 October, the TFWA is widely regarded as the world’s biggest duty free and travel retail association providing the industry with high-quality exhibitions, acclaimed conferences and workshops, and in-depth market research.

Ian Macleod Distillers is one of Scotland’s leading independent family owned distillers, blenders and bottlers. 

Shieldaig Speyside Single Malt Scotch Whisky can be found at stand number L7 Red Village at TFWA Cannes and will be available from April 2016.

For more information, please visit www.ianmacleod.com.

 NOTES

• Ian Macleod Distillers Ltd was established on 26 October 1933.
• Ian Macleod Distillers currently produce and sell over 15 million bottles of spirit per year. 

Shieldaig Speyside Single Malt Scotch Whisky  

Nose:  Blood orange, malt flour, cream sponge and sweet cinnamon

Palate: Smooth and elegant, buttery with soft fruit and a gentle sweetness

Finish: Gentle with delicate spice

BUFFALO TRACE DISTILLERY RELEASES 2015 ANTIQUE COLLECTION WHISKEYS 

FRANKFORT, Franklin County, Ky (Sept. 8, 2015) Whiskey fans rejoice, Buffalo Trace Distillery is releasing its 2015 Antique Collection in late September. The highly anticipated collection will once again feature five limited-release whiskeys of various ages, recipes and proofs. Here’s what loyal fans can expect:

George T. Stagg

The powerhouse favorite of the Antique Collection, the 2015 George T. Stagg weighs in at 138.2 proof this year.  Past releases of this uncut and unfiltered bourbon won many top awards, including twice named the number one spirit in the world by F. Paul Pacult’s The Spirit Journal. This year’s release contains bourbon from barrels filled in the spring of 2000. This batch contained 128 barrels, a similar size batch as in previous years. Unfortunately these barrels yielded very little whiskey. Some of the barrels were nearly empty, containing only 1 or 2 gallons. Storage location of these barrels varied across a number of warehouses and several floors, but 84% of the original whiskey was lost to evaporation (or some very greedy angels!). Finding a bottle this fall will be harder than ever. This whiskey tastes of expresso, molasses, chocolate, vanilla, and dates.

William Larue Weller

The Antique Collection’s uncut, unfiltered, wheated recipe bourbon is William Larue Weller. Previous editions of this wheater have won many accolades, including the Second Finest Whiskey in the World by Jim Murray’s Whisky Bible 2015 edition. The 2015 offering was distilled in the spring of 2003 and aged on the second and sixth floors of Warehouses I, K, and L.  This bourbon registers in at 134.6 proof – one of the stronger Weller releases.  The bold flavors include toffee, nougat, and figs.

Thomas H. Handy Sazerac Rye

Thomas H. Handy is the uncut and unfiltered straight rye whiskey. The 2014 edition was named “World’s Best American Whiskey” at the 2015 World Whiskies Awards.  This year’s Handy was distilled in the spring of 2009; aged on the fourth and seventh floors of Warehouses I, K, and M, and weighs in at 126.9 proof.  The flavor has been described as fig, clove, and allspice.

Eagle Rare 17 Year Old

The previous edition of this bourbon was honored with a Gold Medal at the 2014 International Wine and Spirits Competition. The 2015 edition has been aging on the first, second and third floors of Warehouses Q and I.  This bourbon was aged for seventeen years and tastes of oak, tobacco, and dates.

Sazerac Rye 18 Year Old

Last year Sazerac Rye 18 Year Old was named the third finest whiskey in the world by Jim Murray’s Whisky Bible 2015 edition, and American Whiskey of the Year by Whisky Advocate Magazine.  This 2015 straight rye whiskey release has notable flavors of molasses and allspice, with a long, dry finish.  Several years ago, barrels of fully matured Sazerac Rye 18 Year Old were put into a stainless steel tank at Buffalo Trace Distillery to prevent further aging. Since then, whiskey has been drawn each year for bottling.  This is the last edition of Sazerac Rye 18 Year Old from that tank. Next year’s batch will be comprised of whiskey that is currently aging in barrels filled in April 1998 and subsequent releases will contain barrels filled in 1999 and so on.

The Antique Collection was introduced more than a decade ago and has become a cult favorite among whiskey connoisseurs. Since 2000 these whiskeys have garnered numerous awards from such notable publications as Whisky Advocate Magazine, Spirit Journal, and Jim Murray’s Whisky Bible.

The 2015 Antique Collection whiskeys will be available in limited quantities starting in late September or early October.  Suggested retail price is $80 each.  For more information visit http://www.buffalotracedistillery.com/brands/antique-collection.

About Buffalo Trace Distillery

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

Beam Suntory Names Greg Hughes General Manager, U.S.

Deerfield, IL, August 17, 2015 – Beam Suntory Inc., the world’s third-largest premium spirits company, has appointed Greg Hughes General Manager, U.S., overseeing the entire U.S. of the marketing organization. With 23 years of consumer brands experience, Hughes is charged with accelerating market share growth and driving demand for brands like Jim Beam®, Maker’s Mark®, Hibiki® and Courvoisier® in the U.S.

In this newly created role, Hughes will report to Beam Suntory Americas President Tim Hassett, and oversee vice presidents leading three key business areas: Bourbon, World Whiskey and Innovation, and Mixables, such as vodka and tequila. His appointment is effective August 17.

“Greg brings impressive marketing prowess, strategic thinking, commercial acumen and a track record of driving business results in large and small organizations,” Hassett said. “His broad functional experience is a unique mix of marketing, operations, supply chain and sales, which will be key in continuing our momentum in the Americas.”

Hughes joins Beam Suntory from The Kraft Heinz Company, where he served as Vice President of Marketing for the company’s Enhancers portfolio of just over one billion dollars, including Miracle Whip®, A-1®, and Kraft-branded products such as salad dressing, mayonnaise, and BBQ sauce.

Prior to Kraft, Hughes served as Senior Vice President, Commercial Operations and Vice President, Sales and Marketing at Bel Brands; comprised of The Laughing Cow®, Mini Babybel®, and Boursin® brands. Earlier in his career, Hughes served as Senior Director, Marketing, at Kraft, with responsibility for the company’s sandwich cheese products.

Hughes began his career at Procter & Gamble in roles of increasing leadership and responsibility before a stint in Romania with the United States Peace Corps. He holds an M.B.A. from Northwestern University’s Kellogg School of Management and a B.A. from the University of Kansas.

Jim Beam Adds More Refreshment To Flavor Portfolio With Release Of Jim Beam® Apple

DEERFIELD, Ill., Aug. 13, 2015 — Today, Jim Beam® officially announces the launch of its latest flavored whiskey from the world’s No. 1 bourbon – new Jim Beam® Apple – which contains all the pride and heritage from the Beam family’s 220-year history.

With a refreshing take on family tradition, Jim Beam distillers have brought together the taste of crisp, green apples and Kentucky Straight Bourbon Whiskey. The result is a perfect balance of apple and delicious bourbon, with a light, juicy twist. The Signature Cocktail, “Jim Beam Apple and Soda,” mixes Jim Beam Apple and club soda over ice, with a wedge of lemon, for a delicious, refreshing cocktail all year round.

“As category leaders in bourbon innovation, we take pride in delivering flavors that complement the tasting notes of the world’s No. 1 Kentucky Straight Bourbon,” said Gigi DaDan, Senior Director of Jim Beam. “With Jim Beam Apple and the ‘Jim Beam Apple and Soda,’ we are bringing another option to both whiskey fans and those looking to discover new refreshing cocktails.”

“My family’s been making history since we started distilling bourbon in 1795,” said Fred Noe, Jim Beam’s 7th Generation Master Distiller. “With Jim Beam Apple and our other flavored products, we continue to make even more history as we introduce more people to the delicious taste of ‘America’s Native Spirit.'”

About Jim Beam® Apple

Bottled at 70-proof, new Jim Beam Apple contains apple liqueur that’s been blended with Kentucky Straight Bourbon Whiskey.

• Jim Beam Apple has a juicy, fresh green apple taste with a balance of tart and sweet, and with subtle oak undertones, with a lingering apple finish with a touch of oak.
• Jim Beam Apple has a fresh crisp green apple aroma with a golden honey color.
• Jim Beam Apple is best enjoyed with club soda as a “Jim Beam Apple and Soda”, or on-the-rocks.
• Jim Beam Apple joins the brand’s existing flavored whiskey portfolio already in-market, including:
• Jim Beam® Kentucky Fire™, Kentucky Straight Bourbon Whiskey infused with Cinnamon Liqueur
• Jim Beam® Honey, Kentucky Straight Bourbon Whiskey infused with Real Honey and Liqueur
• Jim Beam® Maple, Kentucky Straight Bourbon Whiskey infused with Natural Flavors
• Red Stag by Jim Beam® Black Cherry, Kentucky Straight Bourbon Whiskey infused with Natural Flavors

New Jim Beam Apple has a suggested retail price of $15.99 for 750mL, and is now available in bars and retail locations nationwide. Price varies by market and product size, which includes 50mL, 100mL, 375mL, 750mL, 1L and 1.75L.

For more information about Jim Beam Apple, “like” our Facebook page (www.facebook.com/JimBeam), follow us on Twitter (@jimbeam) or visit http://www.jimbeam.com.

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.

Jim Beam® Apple, Apple Liquer with Kentucky Straight Bourbon Whiskey, 35% Alc./Vol.

Knob Creek® Bourbon Continues Medal Winning Streak at the 2015 International Wine and Spirits Competition

Knob Creek® Bourbon, the #1 selling Super-Premium bourbon , known for its big, full flavor, is proud to continue its long and decorated winning streak as the “World’s Most Awarded Bourbon,” claiming 49 awards at 2015’s top spirits competitions, including top honors at the recent 2015 International Wine and Spirits Competition (IWSC).

Each expression of the super-premium Knob Creek® Portfolio, consisting of Knob Creek® Bourbon, Knob Creek® Rye Whiskey, Knob Creek® Smoked Maple Bourbon and Knob Creek® Single Barrel Reserve, earned high accolades at the IWSC, including the notable honors below:

Knob Creek® Single Barrel Reserve – Gold Outstanding

• Tasting Notes:  Spice filled nose along with peaches and honey with an underlay of fine oak. Big delivery into the mouth where a massive range of flavors burst across the palate. Orange skin, orange marmalade, vanilla, toffee and coffee. Great balance and fine texture. Elegant and poised. Long, slow, fruit and spice filled finish.

Knob Creek® Rye Whiskey – Gold

• Tasting Notes: Nose leads with summer flowers followed by mint, lemon and lavender. Smooth entry into the mouth with immediate surge of tender fruit and hint of oak. Settles across the palate and softens into some caramel characters and some vanilla. Long flinty finish.

These IWSC wins are the latest in a long list of prestigious awards Knob Creek® Bourbon has earned in 2015, including the title of “Best Bourbon” and a Double Gold Medal at the 2015 San Francisco World Spirits Competition and a Gold Medal at the 2015 International Spirits Challenge.

Knob Creek® Rye Whiskey was awarded “Rye of the Year” and also won a Gold Medal at the 2015 Berlin International Spirits Competition. Knob Creek® Single Barrel Reserve received a Gold Medal at the 2015 San Francisco World Spirits Competition, and was awarded a Consumer’s Choice Award and a Gold Medal in the Single Barrel American Whiskey 10 Years and Younger category at this year’s SIP Awards. Finally, Knob Creek® Smoked Maple Whiskey was awarded “Best Flavored Bourbon” and a Gold Medal at the 2015 Fifty Best Awards, as well as a Consumer’s Choice Award and a Gold Medal in the Flavored/Infused Whiskey category at this year’s SIP Awards.

“When Booker Noe created Knob Creek® Bourbon, he focused on his passion for creating a big, full flavored bourbon with the strength, care and patience that defined pre-prohibition whiskey – the way he thought real bourbon ought to be made,” said Halley Kehoe, Director of Small Batch Bourbons at Beam Suntory. “We are proud that Knob Creek has been setting the standard for more than 20 years and excited that our fans and fellow industry leaders feel the same way about the quality of our products, as evidenced by these awards.”

September can mean only one thing for Jack Daniel’s fans – the chance to celebrate the birthday of the legendary craftsmen whose name has become synonymous with whiskey lovers all over Australia. To mark the occasion, Jack Daniel’s is toasting the great man with its biggest and most ambitious celebration yet – and it needs the help of Australians to bring it to life!

Because no-one is sure of his exact date of birth, Jack’s birthday is celebrated for the whole month of September, with events getting bigger and bigger every year. In 2014, Jack Daniel’s created the world’s first crowd-sourced bar in Sydney to celebrate Jack’s birthday and honour his craftsmanship, style and uniqueness. This year, it’s being taken to a whole new level with the creation of the world’s first bar built on tour, completely crowd-sourced by fans.

Supported by Mack Trucks Australia, Jack Daniel’s will hit the road this Spring with a regional tour taking in six regional cities and towns across New South Wales and Victoria. Fans will be given the opportunity to join dedicated workshops in each town, build props and furniture for the bar or donate materials/items and make a contribution to the legend of Jack in their own way.

Electricians, carpenters, joiners, technicians, finishers, artists, designers and regular Joes are all being sought to donate their time and expertise to turn the idea into reality. The reward? Whiskey! That’s right fans are literally working for Jack, not to mention a chance to get their hands on an invitation to celebrate Jack’s birthday in style – in the very bar they have helped to build.

Curious and crafty fans can get involved in any of the tour workshop locations including:

• Wollongong – Towradgi Beach Hotel: Thursday, 10 September
• Queanbeyan – Walsh’s Hotel: Friday, 11 September
• Wagga Wagga – Kooringal Hotel: Saturday, 12 September
• Wodonga – Birallee Tavern: Sunday, 13 September
• Shepparton – The Overland Hotel: Monday, 14 September
• Geelong – Grovedale Hotel: Tuesday, 15 September

“The Bar That Jack Built” will be open to the public in Sydney and Melbourne for two three-day Jack Daniel’s birthday extravaganzas at the end of September – Federation Square, Melbourne from 18-20 September, and Parramatta Park, Sydney from 25-27 September.

Marisa Murray, Senior Brand Manager, Jack Daniel’s added, “To celebrate the love that Australians have for Jack and the Jack Daniel’s brand, stemming from the authenticity established by the man himself, we want to give as many fans as possible the chance to make his birthday an unforgettable occasion – that’s why we’re hitting the road!

“We’re calling on whiskey fans, tradies and all-round legends to help us put together “The Bar That Jack Built”, and then celebrate by raising a Jack to Jack this September, making this his biggest and best birthday!”

In addition to those who can help build the bar itself, Jack Daniel’s is also looking for the hottest new bands, singers and entertainers that want to perform at Jack’s bar in Melbourne and Sydney. Of course they will be working for Jack too, in true crowd sourcing style.

To get involved with the campaign and find out more information, head to https://www.facebook.com/JackDanielsAustralia

GLENDRONACH LAUNCHES LIMITED RELEASE OCTAVES EXPRESSION

GlenDronach’s reputation for creating superb whiskies of uncompromising quality is underscored once again with the release today (September 4, 2015) of its new Octaves expression.

Master Distiller Billy Walker has selected five Pedro Ximenez Sherry Octaves from GlenDronach’s Aberdeenshire distillery to be bottled as the GlenDronach 20 Years Old Octaves.

An octave cask is made from staves of a previously used sherry butt and is approximately one-eighth the size of a butt. A smaller cask allows for more interaction between the wood and the spirit, giving the whisky a greater depth of flavour and aroma in a shorter period of time. This means a bold, complex dram with astonishing multi-dimensional character, making each and every bottle a sublime example of Highland whisky at its very finest.

Distilled on September 23 1994, this unique full-flavoured whisky was first matured in sherry casks and thereafter finished in Pedro Ximenez Sherry Octaves. The result is a rare combination of heavyweight sherry Octave maturation and robust rich Highland whisky characteristics.

This is a very limited, exclusive bottling, with only 371 bottles produced. Individually numbered by hand, each bottle is a one-off and truly unique.

Appearance: Rich, red maple leaf in dark amber.

Nose: An intense concentration of chocolate fondant, candied ginger and glacé cherries, all perfectly balanced with a warming grind of black pepper, rich oak spices and a slight touch of liquorice.

Palate: Full-bodied sherry characteristics give dark molasses, enriched Christmas cake, sour plum syrup and delightful cigar box spices. A subtle combination of dark espresso and a nutty dryness gives the finish tremendous depth.

Conclusions:  A rare combination of heavyweight sherry Octave maturation and robust rich Highland whisky characteristics capturing the darkest depths to the most delicate spice.

For more information, go to http://www.glendronachdistillery.co.uk/

BENRIACH EXTENDS ITS NEW HEAVILY PEATED RANGE WITH 18 YEARS OLD LATADA

From the heart of Speyside, BenRiach today (September 3, 2015) launches Latada, a brand-new limited edition 18 years old peated single malt finished in Madeira casks.

It’s the Elgin distillery’s third offering in its range of peated wood finishes, joining the BenRiach Albariza and Dunder on the shelves.

Bottled at 46% abv, at natural colour and non chill filtered, Latada is distilled from peated malted barley matured in American oak casks before enjoying a finishing period in fine Madeira casks selected by Master Distiller Billy Walker.

The unusual name comes from the traditional “Latada” or trellised vine system on the island of Madeira where the vines are laid out horizontally above the ground on low trellises.

This unusual single malt cleverly combines the distinct and contrasting aromas and flavours associated with richly-peated malt whisky and the elegant style of wood selected for final maturation.

Tasting notes: 

Colour: Rich antique gold.

Nose: Torrents of campfire peat smoke infuse heather honey and ripe pear. Hints of cantaloupe and candied citrus add to a luscious, crisp balance.

Taste: A mouth-watering sweet peat character floods through delicious ripe fruit syrup. Dried apricots combine with warm oak spices and gentle citrus zest, giving a contrasting depth to the long finish.

The heavily peated range continues to be warmly welcomed worldwide, showing there is strong demand for our innovative peated cask finishes.

In this case, the Madeira casks bring remarkable depth and balance to the whisky; Latada intriguingly pairs the earthy, smoky notes of peat with delicate hints of pear, honey and citrus, making a stunning, luscious dram. It’s one to savour on a cool autumn evening, perhaps accompanied by some fine dark chocolate.

With only 4,001 bottles in this unique bottling, BenRiach Latada will be available from whisky specialist shops.

For more information, go to http://www.benriachdistillery.co.uk/