Wemyss Malts launches limited edition “Kiln Embers” whisky

Independent bottler Wemyss Malts is launching a new limited edition to complement its award-winning blended malts range. The new ‘Kiln Embers’ is a smoky addition to the Wemyss line up, blended with double the amount of smoky Islay malt whisky than its sister whisky, Peat Chimney.

Following its popular 2014 limited release, Velvet Fig, Wemyss Malts has created this no-age statement expression to offer an additional peaty dimension to its blended malt range. Kiln Embers is also non-chill-filtered and bottled at 46% abv. With a limited release of just 12,000 bottles globally, it is presented in a gift carton and will be available in specialist spirits stores at around £42.

Like the rest of the Wemyss Malts blended malts selection, Kiln Embers is named after the whisky’s natural flavours and aromas. The whisky’s name and gift carton are inspired by the barley malting process where peat is added to a kiln to develop the smoky flavours found in this whisky. On the nose, snuffed smoke mingles with salted lemons and sweet cure bacon; while oats and orange peel toast over embers and heathery peat on the palate; resulting in a sweet smoke finish.

William Wemyss, Managing Director of Wemyss Malts, commented: “When I started this business in 2005, I never envisaged the amazing breadth of flavours to be found in whiskies. Our new “Kiln Embers” is even smokier than our existing smoky favourite Peat Chimney and is a fitting celebration of our ten years in the industry. “

Notes:

• Established in 2005, Edinburgh based Wemyss Malts is owned by the Wemyss family and their family seat is Wemyss Castle in Fife where they’ve lived since the 1300s.
• Wemyss Malts has an ongoing blended malt whisky range comprising: The Spice King, The Peat Chimney and The Hive; single malt single cask bottlings and blended Scotch range, Lord Elcho.
• Wemyss Malts has collected the Whisky Magazine World Whisky Award for Blended Malt Scotch three times: 2012 The Hive 12yo, 2013 Spice King 12yo and 2015 Velvet Fig.
• The Wemyss family premium wines and spirits brands also include boutique gin Darnley’s View and the premium wine estate of Rimauresq Cru Classé in Cotes de Provence.
• The Wemyss family also own the single malt distillery at Kingsbarns, near St. Andrews in Fife.

Taking the Arran Waters

First Release in History-Inspired Smugglers’ Series from the Isle of Arran Distillery

As the award-winning Isle of Arran Distillery approaches its 21^st year, it is celebrating the renowned whisky-making heritage of its island home with the first release in its Smugglers’ Series.

The Smugglers Series honours the tradition of the illicit whisky trade that operated from Arran and up the Clyde to Glasgow. Each new release will be ‘smuggled’ in unique packaging reminiscent of the hiding places used in the 18^th and 19^th centuries. Smugglers’ Series Vol. 1 ‘The Illicit Stills’ features hidden packaging that mimics a beautiful hardbound book, complete with a cut-out compartment that conceals the bottle.

The whisky itself pays homage to the distillery’s forebears with an Arran dram of a robust body and heavier peat influence, redolent of the whisky produced on the island in days gone by. Perfectly balanced by the sweetness of older Bourbon barrels and the rich and fruity influence of Port Pipes, the historic malt is a fresh, full bodied and complex dram evocative of this distillery’s independent character.

Euan Mitchell, managing direct of Isle of Arran Distillery said: “We’re justifiably proud of the whisky-making heritage of the island. Visitors have long been fascinated in the illicit industry that ran between Arran and Glasgow in centuries past.

“With the distillery turning 21, it felt like the perfect time to commemorate that exciting time in Scotch whisky’s heritage with a series that pays homage to its ancestors whilst looking forward to the distillery’s future.”

Non-chill filtered and with no artificial colouring, this special edition has a rusty colour of iron barrel chime rings. A subtle nose of peat hints at a robust character. A palate of juicy plums gives way to white grapes and a blast of spicy ginger.

Each dram finishes with a lasting flavour of dried apricots fading into salty, maritime notes – evoking the dying embers of smugglers’ signal fires on windswept beaches.

An Arran dram of true unbridled character, reminiscent of the trade which gave rise to the illustrious reputation of ‘the Arran water’. Bottled at 56.4.% ABV, ‘The Illicit Stills’ is a Limited Edition with only 8,700 bottles released worldwide.

UK RSP £84.99

Notes:

For more information visit http://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.

 t h e f a c t s , t h e p e o p l e , t h e n ews , t h e s t o r i e s

*The Distillery Section completely revised with all the latest news

* The chapter on Distilleries Around the Globe  now bigger than ever

* New exciting articles by distinguished writers  such as Charles MacLean, Ian Buxton, Gavin D Smith,  Martine Nouet, Neil Ridley and Jonny McCormick

*Completely new and expanded Japanese chapter by Nicholas Coldicott and Stefan Van Eycken

* More than 250 tasting notes, including Japanese  malts and independent bottlings

*New feature – Milestones in Scotch Whisky history

* New and contemporary layout

*A listing of more than 150 of the world´s greatest whisky shops

* The Whisky Year That Was – the most comprehensive summary you´ll find of the news and trends in the industry

*All the latest info on bottlings, web sites, books as well as the latest statistics and figures

 More than 500 colour photos. All in all – the most updated whisky book on the market!

Published by MagDig Media Ltd.
Publication date; 1 October 2015
Number of pages; 300
ISBN 978-0-9576553-2-4
Recommended retail price in UK; £13.95
Contact; ingvar.ronde@magdig.com
www.maltwhiskyyearbook.com

Glenfiddich The Original Limited Edition

This new limited expression from Glenfiddich has been inspired by the original 1963 straight malt recipe, invented by Sandy Grant Gordon, who shaped the single malt whisky world as we know it today. Taken from the original recipe book from Hamish Robertson, the 4th Malt Master of Glenfiddich, Brian Kinsman has skilfully recreated the Glenfiddich Straight Malt taste profile.

Very much embodying the Glenfiddich ‘Family Run Since 1887’ mantra. Available to purchase while stocks last!

£85.00  Pre-order Now    

Laphroaig Live 2015 returns home to the island of Islay to celebrate 200 years

On Thursday 24^th September at 8pm local time the ninth annual Laphroaig Live will broadcast live on the web from the island of Islay.

Laphroaig is this year celebrating 200 years and to mark this very special anniversary we are returning to the home of Laphroaig, the island of Islay to showcase four phenomenal whiskies as well as going behind the scenes at the distillery with Laphroaig’s very own distillery manager on this auspicious year John Campbell who will be joined by no less than five of the previous distillery managers! The first time they have all been together.

This year we will be tasting 4 very special expressions. The one off Laphroaig 15 YO – the official 200^th Expression; Laphroaig Cairdeas 2015 – distilled using only the original small stills; Laphroaig 21 YO – created for the Friends of Laphroaig 21^st Birthday; and a unique Laphroaig 32 YO – 100% sherry matured, a very rare, special expression.

Coming live from Laphroaig’s famous floor malting’s, one of only a handful left in the whisky industry, John Campbell and our five previous distillery managers will be joined by two experts Bernhard Schafer – whisky journalist and Master of the Quaich and Emma Andersson, Editor of Allt Om Whisky.

Also joining John will be Marcel van Gils, author of the official 200^th book about Laphroaig as well as many of our Friends of Laphroaig from many countries around the World.

But our main audience, who will as always be posting in their questions to the panel live on the night, is our worldwide audience of Laphroaig lovers, including a live link to Laphroaig US Whisky Ambassador Simon Brooking who will be joined by 75 Friends of Laphroaig via a live link to New York.

To celebrate this special occasion, Laphroaig will be attempting to set a world record by encouraging the whole global audience to raise a toast to Laphroaig on their 200^th anniversary!

You can watch the show live at http://www.laphroaig.com/live/ on Sept 24^th at 8pm local time and if you would like to submit a question for the panel you can send it in now at the above link. Note that John sends out Laphroaig nosing glasses for the best questions.

Join the conversation on Twitter, Instagram and Facebook with #LaphroaigLive

Some global times of Laphroaig Live on the 24th September;

UK 8pm

New York 4pm

Los Angeles 1pm

Sydney 6am (25^th September)

Stockholm 10pm

Berlin 10pm

NOTES

http://www.laphroaig.com/

• Laphroaig is the No.1 selling Islay Single Malt Scotch Whisky globally

• Unmistakably peat-smoke flavours are delivered by burning local Islay peat, containing unique traces of seaweed and heather.

• One of only a few distilleries that still uses traditional malting floors and dries and infuses its own malt with the thick blue smoke from old peat-fired kilns.

• The Friends of Laphroaig programme keeps fans of the brand up to date with special offers and news from distillery manager, John Campbell. On signing up, members are allocated their own square foot of land on Islay, and their names are added to the members’ book in the friends lounge at the distillery. Members who visit the distillery are invited to collect their ‘rent’ – a dram of Laphroaig. The community comprises more than 669,000 like-minded Scotch fans from more than 190 countries.About Beam Suntory Inc.: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 entrepreneurial culture.  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 http://www.beamsuntory.com/ and http://www.drinksmart.com/.
• As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits that Stir the World.  Consumers from all corners of the globe call for the company’s brands, including the flagship Jim Beam bourbon and Yamazaki Japanese whisky, as well as world renowned premium brands including Maker’s Mark and Knob Creek bourbons, Hakushu and Hibiki Japanese whiskies, Teacher’s,  Laphroaig, and Bowmore Scotch whiskies, Canadian Club whisky, Courvoisier cognac, Sauza tequila, Pinnacle vodka, and Midori liqueur.  The company generates annual worldwide sales exceeding $4 billion excluding excise taxes.
•  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 entrepreneurial culture.  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 http://www.beamsuntory.com/ and http://www.drinksmart.com/.

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.