£25M NEW SPEYSIDE MALT WHISKY DISTILLERY OPENED BY FIRST MINISTER 

Chivas Brothers, the Scotch whisky and premium gin business of Pernod Ricard, has moved to secure future malt supplies with the launch of the Dalmunach Distillery. The £25m state-of-the-art operation has been opened on the site of a former silent distillery on the banks of the River Spey.

Dalmunach Distillery, named after the nearby pool in the River Spey on whose banks the new facility sits, was officially opened today by First Minister Nicola Sturgeon.  The completion of the distillery in Carron sees the culmination of an investment package which has increased Chivas Brothers’ malt whisky distillation capacity by 17% as it looks to support long-term global demand for its brands.

Situated on the site of the former Imperial Distillery which was mothballed in 1998, Dalmunach has been built using the latest innovations and environmental expertise such as heat recovery technology. It is the most energy efficient distillery within Chivas Brothers’ portfolio, with a 20% efficiency improvement over traditional distilleries. Chivas Brothers recently won The Sustainability Award at The Drinks Business Green Awards with Dalmunach praised for its design efficiency.

Dalmunach is capable of producing up to 10 million litres per year, with the high quality Speyside style spirit used in bestselling blended whisky brands within Chivas Brothers’ portfolio, which includes Chivas Regal, Ballantine’s and Royal Salute.

Every element of the distillery design, including the unique still shapes, has been geared to producing the very highest quality Speyside malt whisky with a rich, fruity character, a vital ingredient to the highest quality blended Scotch whiskies.

Local Speyside companies were heavily involved in the Distillery’s construction and five permanent employees have been recruited.

Laurent Lacassagne, Chairman and CEO of Chivas Brothers, comments: “Today is the latest culmination of our ongoing investment to satisfy the growing demand for our brands.

“Dalmunach Distillery is an excellent example of securing the future of the industry by respecting its heritage and it’s fitting that the remnants from the old Imperial Distillery have  been built into an extremely efficient distillery with an architecturally stunning design.  It is a real pleasure to see this piece of land in Carron which has had a role in whisky making all the way back to 1897 play a future role in whisky production.

“With the opening today, over the last three years we have expanded our malt whisky distillation by 17% as part of an annual capital expenditure commitment of £60m per annum.  This investment continues and we have already begun work on significantly increasing capacity at The Glenlivet.”

First Minister Nicola Sturgeon, said: “Scotch Whisky is one of Scotland’s iconic brands and is in huge demand all over the globe due to the exceptional quality the industry produces. It is hugely important to the Scottish economy and its protected EU status means it has an unmatched international reputation.

“The Dalmunach Distillery is one of a 115 across Scotland and it is a sign of continued investment from Chivas Brothers. It’s also fitting that this facility opens in the Year of Food and Drink as we celebrate and promote the magnificence of our natural larder.

“We want to work with firms to sustain and build on the success the industry enjoys – this distillery will play its part in that and will also contribute to the continued growth of Scotland’s economy as a whole.”

The distillery architecture of Dalmunach has been inspired by the shape of a sheaf of barley reflecting the core ingredient of single malt whisky. It houses eight unique copper pot stills, with a tulip shape used for the wash stills and an onion shape used for the spirit stills, replicating those from the Imperial distillery which was situated on the site from 1897 until 2012. In a departure from tradition, the stills have been positioned in a circular design that provides a unique aesthetic for the future.

Other original features from the previous distillery have been carefully incorporated to ensure a sense of heritage remains intact. Red brick from the original mill building has been reclaimed to create a feature wall in the new entrance area, and wood from the original washbacks has been used to form an entrance ‘drum’ and adorn the gable walls of the new tun room which contains 16 new stainless steel washbacks. A new 9.5m diameter mashtun has been installed which draws spring water for production from the site’s original water sources. Dalmunach also features a unique hexagonal spirit safe housing four safes with a waterfall feature which is a first in the Scotch whisky industry.

The Dalmunach Distillery will not be open to visitors but will be visible from the nearby Speyside Way walking trail. Great care has been taken to ensure the external façade of the distillery is in-keeping with its surrounding environment and the traditional architectural style of the region, thus providing an interesting and fitting new viewpoint for passers-by.

The design and construction of the distillery was overseen from start to finish by Douglas Cruickshank, who stepped back from his role as Chivas Brothers’ Production Director two years ago to concentrate on the new build until its completion.

Douglas commented: “All the people involved are justifiably proud of their part in this very successful project. Dalmunach is a shining example of the collaboration of many functions within Chivas pooling their knowledge, experience and creativity to deliver a modern distillery that has surpassed all expectations in respect of visual impact, plant performance, energy efficiency and spirit quality.”

The completion of the project is a fitting end to Cruickshank’s career which began at the age of 15 at the Imperial Distillery, he now takes retirement having come full circle restoring distilling to the same location after a 16 year slumber.

Notes:  

Contractors employed during the construction of Dalmunach Distillery: 

Company                                                                              Responsibility

Architects                                                                              Archial, Inverness

Robertsons Construction Northern ltd, Elgin                  Main contractor

WR Simmers, Keith                                                             Structural steel

Forsyths Ltd, Rothes                                                           Copper (stills, condensers, safes)

LH Stainless Ltd, Keith                                                       Process pipe work & vessels

Briggs of Burton Plc, Burton on Trent                              Mash tun

Advanced Electrics Ltd, Keith                                           Electrical installation (ex. still house)

John McNicol & Co, Glasgow                                           Electrical installation (still house)

Buhler Ltd, London                                                             Malt handling & milling equipment

Kerr Compressors Engineers Ltd, Glasgow                  Compressed air equipment

Cochrane Ltd, Annan                                                         Steam boilers

McCormacks, Rothes                                                         Scaffolding

Blyth & Blyth, Glasgow                                                       Civil Engineers

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.2 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 which includes 100 Pipers, Clan Campbell, Something Special and Passport Scotch.

http://www.chivasbrothers.com/ 

The Dalmunach achieved shortlisting for the:

–          Architects’ Journal AJ120 Building of the Year – AJ120

–          Commended in Commercial Building of the Year – Scottish Design Awards

WhistlePig Releases New and Highly Anticipated “Old World” Rye

Launch Marks the First American Rye Whiskey Aged and Artfully Married from Three Separate European Wine Casks

Shoreham, VT – June 23, 2015 – WhistlePig is proud to announce that its newest permanent expression, the Old World, will soon be available across the United States. The Old World combines the boldness of American rye with an elegance imparted from the finest European Sauternes, Madeira and Port oak wine casks.

“WhistlePig’s Old World delivers an exquisite balance of flavors through its unprecedented aging process and careful finishing in the highest quality wine casks,” said WhistlePig Founder and CEO Raj Peter Bhakta. “This new release is the culmination of years of innovation at WhistlePig.”

After studying the best techniques of the Old World – particularly Scotch whiskies – Master Distiller Dave Pickerell and the WhistlePig team finished 12-year-old rye in premium European Sauternes, Madeira, and Port wine casks, releasing these single wine barrel finishes individually as the Old World Series in limited quantities this spring.

The series debuted with the Sauternes finish, making WhistlePig the first company to age American rye in casks from this highly rare, sweet white wine. The Madeira finish was inspired by America’s first President, George Washington, who was a passionate drinker of Madeira wine and also a distiller of rye whiskey himself. The port finish combines the bold taste of rye with the sweetness of the Portuguese wine, perfectly combining the old world with the new world.

WhistlePig then carefully married the three whiskeys into the Old World, highlighting their distinct flavors to create an exceptionally balanced spirit. This ultra-premium straight rye is distinctly American, yet harkens back to its stately Old World roots.

“The result is a new form of America’s first and boldest spirit, rye whiskey, with the essences of Madeira, Sauternes, and Port, adding a level of complexity and refinement that is rare in a whiskey,” said Dave Pickerell.

The Old World comes from a mash of 95% rye and 5% malted barley and has a suggested retail price of $117.99. Barrel-finished and bottled by hand at 86 proof on the WhistlePig Farm, the Old World Series won the 2015 Double Gold Award for best rye at the 2015 San Francisco World Spirits Competition.

Tasting notes for the Old World

• Composition: 30% Sauternes, 63% Madeira, 7% Port
• Nose: Caramel, vanilla and winter fruit
• Palette: Rye spice, apricots, plums, raisins, dates, and honey
• Finish: Dark chocolate, winter fruit, caramel, and vanilla

About WhistlePig

WhistlePig is the premier aged rye whiskey, featuring the bold and often untapped flavor of rye. Founded by Raj Peter Bhakta with the help of legendary master distiller Dave Pickerell, WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated rye whiskey – having received a record 96 points from Wine Enthusiast – WhistlePig is widely viewed as the world’s finest rye. With the opening of its distillery on its 1,300-acre Vermont farm this summer, WhistlePig will become the leading grain-to-glass rye whiskies in the world.

SCOTCH MISSED

The Original Guide to the Lost Distilleries of Scotland

The only guide in print to the lost distilleries of Scotland.

This is the 4th edition and contains more distilleries and images than ever before.

About the author Brian Townsend is a multi-lingual retired journalist with an abiding interest in architecture and industrial archaeology. His is author of The Glory That Was Home (1990) and The Lost Distilleries of Ireland (1997). He lives near Dundee.

This is a revised fourth edition of the hardback first published in 1993 to celebrate the 500th anniversary of the first documentary records of the making of Scotch whisky in 1494. The second edition followed in 1997 and the third in2000 (reprinted almost annually).

Brian Townsend has now detailed the remnants and ruins of almost every Victorian working distillery in Scotland. In this new edition he has fully updated the most recent closures and has sourced over 35 new archive photographs of many of Scotland’s lost distilleries. The distilleries featured vary from the remnants of once great industrial concerns such as Port Dundas in Glasgow, Saucel Distillery in Paisley to a mere tumble of bricks and mortar lying in a remote location like Glen Tarras at Langholm.

Over the length and breadth of Scotland, its greatest export has left its mark and this book is a tribute not only to those who struggled against great odds and were finally beaten, but also to those who survived and have prospered. Townsend’s detailed research brings to life a large portion of Scottish industrial heritage which would otherwise have been ignored and he has enlivened this with interviews of the last people to work those long gone stills. He has also tracked down the whisky which in some cases still exists and the book is fully illustrated with records past and present of this remarkable trade.

Includes full OS map reference index to all distilleries listed and a full index.

Description

New revised fourth edition with new archive photographs, two revised maps and OS map reference index along with Victorian location maps.

Selling points

Classic, cult whisky book for geeks and historians alike. Essential to have this book in your collection if you are into whisky heritage. Good regional historical reference work for whisky enthusiasts and educators. Purchasers of last three editions will buy this one.

Neil Wilson Publishing Ltd

226 King Street, CASTLE DOUGLAS DG7 1DS

Tel: 01556 504119 Fax: 01556 504065 E-mail: info@nwp.co.uk Website: www.nwp.co.uk

Distributor: BookSource, 50 Cambuslang Road, Cambuslang, GLASGOW, G32 5NB Tel: 0845 370 0067. Fax: 0845 370 0068

Buy a barrel and get a bottle free!

That’s right folks, we’ll be at Whisky Live in Sydney this weekend, so come say hello and you’ll receive a free bottle to take home with every 20l barrel purchased.

Double Cask 20l Barrel – $4250 plus a free bottle of Double Cask 700ml
American Oak 20l Barrel – $4500 plus a free bottle of American Oak 700ml
French Oak 20l Barrel – $4750 plus a free bottle of French Oak 700ml

Whisky Live Tickets Available Here

Our mailing address is:
Tasmania Distillery
Lamb Pl
Cambridge, TAS 7170
Australia

Buffalo Trace Distillery Announces the Winning

Single Oak Project Bourbon  

The Holy Grail Project yields invaluable research results  

FRANKFORT, Franklin County, Ky (June 18, 2015) – The public has spoken and Single Oak Project Barrel #80 has been chosen as their favorite bourbon, while Buffalo Trace Distillery has gained a wealth of information through this research, such as how entry proof, wood grain, and even the cut of the tree can affect the taste of bourbon.

Over the past four years, Buffalo Trace Distillery has been incrementally releasing 192 different bottlings of the Single Oak Project Bourbon and asking whiskey enthusiasts to vote on their favorite at http://www.singleoakproject.com/.  The ambitious goal of this research was to create the perfect bourbon, based on feedback from bourbon drinkers. In total, 5,645 people participated in the Single Oak Project which collected 5,086 unique whiskey reviews. On average, each of the 192 whiskies was evaluated 26.2 times.

The Single Oak Project is part of an intensive research project Buffalo Trace Distillery started back in 1999 by hand-picking and harvesting 96 individual oak trees with varying wood grains. Each tree would yield two barrels, one from the top half of the tree and one from the bottom, 192 unique barrels in total.

Seven different variables were studied over the course of the project: recipe (wheat or rye); entry proof (105 proof or 125 proof); stave seasoning (six months or 12 months); grain size (tight, average, or coarse grains); warehouse (concrete floor or wooden rick floor); char level (number three or number four char); and tree cut (top or bottom half of the tree).

The winning bourbon from Barrel #80 was a rye recipe bourbon, entered into a barrel made from oak harvested from the bottom half of the tree with staves seasoned for 12 months. The grain size of the wood was considered average and the barrel received a number four char inside. The whiskey entered the barrel at 125 proof and was aged in a concrete floor warehouse. All of the Single Oak Project bourbons were aged for eight years.

Along with helping to select the perfect bourbon, the online reviews provided invaluable whiskey research. For example, bourbons that produced the best aroma were made with a wheat recipe, entered at 105 proof, and aged in barrels whose staves seasoned for six months, in wood made from the bottom half of the tree.  If flavor is your most important factor when picking a bourbon, then the research shows barrels made from the bottom half of the tree were a safer bet. And for those looking for the smoothest finish, a bourbon aged in barrels from (again!) the bottom half of the tree, but with a number three char and 9 tree growth rings per inch scored the highest. It is important to note these results are not intended to speak for the industry and only pertain to Buffalo Trace Distillery’s whiskeys.

“The knowledge gained from conducting this research experiment is priceless,” stated Mark Brown, president and chief executive officer of Buffalo Trace Distillery. “We can now compare and confirm how each of these variables in the bourbon making process affects the finished product, which will only refine our experimental program and help us create even better whiskeys in the future.”

Buffalo Trace Distillery is now making plans to start producing the winning formula from Barrel #80, for future batches of Single Oak Bourbon. Only one frustration remains, this can’t happen overnight. The oak must be harvested, staves dried for 12 months, and then the bourbon must be aged for eight years. Mark your calendars for the year 2025!

“We are flattered and thankful that so many whiskey connoisseurs took the time to participate in this experiment,” said Bourbon Marketing Director Kris Comstock. “Although we’re not quite sure how the tree loggers plan to harvest wood solely from the bottom half of the trees, we’re eager to get more barrels and start producing more of the winning Single Oak Project bourbon!”

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/

Jim Beam Brand Releases Citrus Highball <Grapefruit>

-World’s Top-Selling Bourbon Unveils its First-Ever Ready-to-Drink Offering in Japan, Expanding On-Premise Presence and Offering Convenient Cocktail Option for Fans-
-First Innovation Collaboration Between Beam Suntory’s Japan and United States Teams.-

On Tuesday, July 28, Suntory Spirits Limited will release the Jim Beam Citrus Highball Grapefruit, a 350ml ready-to-drink highball cocktail.

Since last year, Suntory Spirits has been actively promoting the “citrus highball” drinking style, which entails squeezing juice from fresh citrus fruits into a Jim Beam highball. Recently, Jim Beam Citrus Highballs have risen in popularity at bars and restaurants.

With our latest innovation release, we hope to allow fans to enjoy the Jim Beam Citrus Highball while at home. We also look forward to introducing new consumers to this contemporary take on a classic, refreshing cocktail.

●Product Characteristics

The delicious flavor of the Jim Beam Citrus Highball comes from the strong-bodied aroma and mild flavor of the high quality Jim Beam Brand. This refreshing product seeks to add the distinctive delicious fragrance of grapefruit to Jim Beam. The spirit used to this product is Suntory’s first attempt at combining three different types of grapefruits spirits and recreates the flavor of “squeezing fresh grapefruit”.

●Package Characteristics

The iconic logo of the Jim Beam brand that has been known around the world for decades is set against its classic white background with a shiny design that accentuates the “refreshing” highball flavor and premium cool cues of Jim Beam. A juicy grapefruit image is also depicted in the center to convey the refreshing taste.

Tullamore D.E.W. unveils a world-first Cider Cask Finish Irish whiskey 

Today, Tullamore D.E.W. – the original triple distilled, triple blend Irish Whiskey – has unveiled the world’s first cider cask finished Irish whiskey – Tullamore D.E.W. Cider Cask Finish.

This unique whiskey combines two of Ireland’s oldest crafts, cider-making and whiskey-making. The result is a rare blend that brings the senses on a journey – straight to the heart of Ireland. Tullamore D.E.W. Cider Cask Finish is a triple distilled, triple blend Irish whiskey infused with notes of toasted oak and tinged with cider sweetness to engage and delight the palate of Irish whiskey lovers everywhere.

John Quinn, Tullamore D.E.W. Global Brand Ambassador, commented; “To create Tullamore D.E.W. Cider Cask Finish, we selected the finest apples, which were then freshly pressed and held in oak casks for several months. As the cider fermented, the tart-yet-sweet notes infused the bourbon casks. We then siphoned all the fermenting cider, replacing it with Tullamore D.E.W. Irish whiskey for a further three months of maturation.”  

He continued, “Once a year, this finely-balanced, sophisticated spirit is created here in the heart of Ireland, punctuated by an Irish seasonal craft with exquisite subtlety. By combining the age-old tradition of cider making – which dates back to the 1600s – with Tullamore D.E.W.’s 185 years of expertise in whiskey making, we believe that what we’ve produced is something incredibly exciting – a product that’s truly worth seeking out.” 

Tullamore D.E.W. Cider Cask Finish has smooth distinctive taste – soft and mellow, with a lovely balance of oak, creamy malt and sweet, fresh apple notes. It’s the sweet, lingering taste and subtle fruity notes that define this singular Irish whiskey, making it the perfect gift for true whiskey explorers.

Tullamore D.E.W. Cider Cask Finish is a 40% ABV triple distilled, triple blend Irish whiskey, available exclusively at Global Travel Retail outlets around the world.

Notes :

For more information on Tullamore D.E.W., please go to: http://www.tullamoredew.com/

Find us on Facebook: https://www.facebook.com/tullamoredew

About Tullamore D.E.W.

Tullamore D.E.W. is the world’s second largest Irish whiskey brand and has seen global sales double to more than 950,000 (9L) cases since 2005.  Known the world over for its smooth flavour, Tullamore D.E.W. Irish whiskey is triple distilled and a blend of all three types of Irish whiskey – grain, malt & pot still.  The sweet softness of grain whiskey, soft spice from the pot still and fruitiness of the malt create a uniqueness of flavour that marks out Tullamore D.E.W. from all other Irish whiskeys.  Tullamore D.E.W.’s award-winning range includes Tullamore D.E.W. Original, Tullamore D.E.W. Phoenix, Tullamore D.E.W. 12 Year Old Special Reserve and Tullamore D.E.W. 10 Year Old Single Malt.

About the Tullamore Distillery

Tullamore Distillery is located on a 58-acre site in Clonminch, on the outskirts of County Offaly. The location provides a good supply of quality, soft spring water from the nearby Slieve Bloom Mountains, ideal for the triple distillation process used in Tullamore D.E.W. The distillery is the first to be built on a greenfield site in Ireland in over 100 years and produces 1.84mla of triple distilled pot still whiskey and malt annually– the equivalent of 511,000 (9litre) cases per year. This figure is set to double by 2018.

Led by William Grant & Sons’ Head Engineer, John Stevenson, the €35 million investment involved more than 1,200 specialist distillery engineers and construction workers working a combined 475,000 days. The result is something distinctly Tullamore D.E.W. The Spirit Safe is uniquely designed in a triangular shape, referencing Tullamore D.E.W.’s complex triple-distilled, triple blend of all three types of Irish whiskey, while also paying tribute to the Grant family’s coat of arms which features its own trio of crowns.

About Tullamore:

Tullamore is a medium-sized town in County Offaly, in the Irish midlands, with a population of 15,000 and is approximately 100km west of Dublin.  Slieve Bloom, to the north, is believed to be one of Europe’s oldest mountain ranges, and to the south is Lough Boora, a vast nature reserve. The town is connected to Dublin by the Grand Canal, an old merchant waterway linking the capital city with the mighty River Shannon in the West of Ireland.

Tullamore D.E.W. is the town’s most famous export, dating back to 1829.  Despite the original distillery’s closure in 1954, the town has maintained a proud association with Tullamore D.E.W. and the Tullamore D.E.W. Visitor Centre, opened in 2012, has become a popular tourist attraction.

About Irish whiskey:

Today Irish whiskey is the fastest growing sector in the spirits category, as a new generation of consumers discover its smooth taste and accessible character.

The category has had a tumultuous past, from its heyday in the early 20th century when it was in huge global demand to being severely crippled first by Prohibition and then by Irish political instability and the Economic War with Britain.

In comparison, Scotch, which was not handicapped by the same challenging trade environment, went from strength to strength and became the default import whisky of choice in large markets such as in North America and the UK.

Irish whiskey was all but wiped out in the US and in fact may have been saved because of its use in Irish coffee, which become very popular on the West Coast.

As the entire Irish whiskey production sector was rationalised, Tullamore D.E.W. went through a number of different ownerships.  It became part of the William Grant & Sons family in 2010.

About William Grant & Sons:

William Grant & Sons Holdings Ltd is an independent family-owned distiller and was founded by William Grant in 1887. Today the company owns some of the world’s leading brands of Scotch whisky, including the world’s most awarded single malt Glenfiddich®, The Balvenie® range of handcrafted single malts and the world’s third largest blended Scotch, Grant’s®, as well as other iconic spirits brands such as Hendrick’s® gin, Sailor Jerry® spiced rum, Tullamore D.E.W.® Irish whiskey and Drambuie® Scotch Liqueur.

CHIVAS BROTHERS MARKS GLOBAL DAY OF ACTION WITH £100K DONATION

Scotch whisky and gin producer Chivas Brothers marked a special day in the calendar of parent company Pernod Ricard by making a £100,000 donation to the Scottish International Education Trust (SIET) at its Kilmalid site in Dumbarton.

The donation was made on Responsib’ALL Day – Pernod Ricard’s global day of action on responsible drinking – which is celebrated by 19,000 Group employees worldwide.

The company staged ‘village fete’ style events throughout the day at five of its sites – Mulben in Keith, Hammersmith in London, Paisley, Dalmuir near Glasgow and Kilmalid in Dumbarton. Employees took part in a range of physical and educational activities, learning about the 5 Global Alcohol Industry Commitments*, while undertaking cycling, walking, rowing and skipping challenges to cover a distance of 8,000km collectively.

The 8,000km target is based on 5km per employee – a challenge that was set by Pernod Ricard. As an added incentive at Chivas Brothers, employees were advised that a sizeable donation would be made to SIET if the company target was reached by 5pm.

SIET has two broad aims; to give financial help to Scots men and women who wish to take their studies or professional training further in circumstances where public funds are not available; and to support projects which will contribute to the cultural, social or economic wellbeing of Scotland or the improvement of the Scottish environment.

It was set up in 1971 on the initiative of Sean Connery. SIET Trustees and Patrons are Scots who have distinguished themselves in careers including the arts, industry, education and sport – such as Sir Jackie Stewart and Sir Menzies Campbell.

Laurent Lacassagne, Chairman and CEO of Chivas Brothers, said: “This year we decided to take Responsib’ALL Day a little further, by giving something back to the people of Scotland with this donation to a very worthwhile cause.

“Our employees embraced the challenge enthusiastically, reaching our 8,000km target while learning about some important commitments for our industry. We are very proud of this collective achievement, and hope our donation will make a real difference to the development of Scottish people, giving them greater access to education and training.”

SIET Chair, Ginnie Atkinson, said: “All the Trustees of SIET, including our founding Trustees Sir Sean Connery and Sir Jackie Stewart, are very grateful to all the team at Chivas Brothers for this generous contribution. It means that we can very significantly increase the support we offer to talented young Scots over the next three years. It is a really positive way for Chivas Brothers to contribute to Scotland and the young people who are Scotland’s future.”

Notes: 

*The 5 Global Alcohol Industry Commitments were announced in 2012 and are presided over by IARD (the International Alliance for Responsible Drinking). Signatories are the 12 leading global producers of beer, wine and spirits. The Commitments are:

• Reducing underage drinking
• Strengthening and expanding marketing codes of practice
• Providing consumer information and responsible product innovation
• Reducing drinking and driving
• Enlisting the support of retailers to reduce harmful drinking

For more information see www.iard.org/Commitments

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.2 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 which includes 100 Pipers, Clan Campbell, Something Special and Passport Scotch.

http://www.chivasbrothers.com/

About SIET
SIET was established in 1971 on the initiative of Sir Sean Connery, who contributed his fee for the film “Diamonds Are Forever” to the Trust’s initial capital. The purposes of the Trust reflect Sir Sean’s belief in the power of education and training to transform lives. He was supported in establishing the Trust by Sir Jackie Stewart and both Sir Sean and Sir Jackie maintain an active interest in the work of SIET. The main focus of the current Trustees is helping talented young Scots who have shown promise in a particular field to access education and training opportunities at postgraduate or equivalent level that will help them realise their potential.  Often this will mean studying or training abroad. The many young people helped by SIET have shown excellence  in a wide range of disciplines including academic subjects, performing arts and sport.

http://www.scotinted.org.uk/

Beam Suntory to launch new premium bourbon, Jim Beam Kentucky Dram

Beam Suntory is to launch Jim Beam Kentucky Dram, a premium bourbon infused with highland Scotch whisky. Inspired by the brand’s adventurous forefathers, the distillers who travelled from Scotland, Jim Beam Kentucky Dram is a limited edition which will drive interest in premium bourbons, a focus for growth in the category.

The new product, which is to be released exclusively in global travel retail and appear in store from July, is made with Kentucky Straight Bourbon Whiskey expertly blended with a touch of peaty Highland Scotch, resulting in the time-honoured taste of Jim Beam with a hint of something new. At 40% ABV, the smokey flavour of the Scotch enriches the smooth vanilla and oaky notes of the bourbon. It is recommended to be served neat, on the rocks or in a cocktail, such as a Dram Manhattan.

Encased in a premium gift tin, Jim Beam Kentucky Dram commands standout on shelf and introduces consumers to the seven generations of Jim Beam master distillers since 1795. The packaging tells the story of T Jeremiah Beam who took on the family business in 1943 and travelled the world, fulfilling his ambition to bring a taste of home to Americans stationed abroad, transforming the brand forever.

Beam Suntory’s Marketing Director, Michael Cockram says: “We are committed to inspiring consumers to discover the rich history of Jim Beam, the #1 bourbon in the world. Jim Beam Kentucky Dram celebrates Jim Beam’s globetrotting heritage, honouring in particular its Scottish ancestry.

“Bourbon is growing at a phenomenal rate across the globe and with our retail partners we are committed to building the category, focusing on premiumisation, enhancing the shopping experience and educating drinkers on bourbon’s heritage.

“The launch of this product will provide not only something unique for consumers in travel retail but also elevate bourbon, by inviting consumers who already enjoy it to explore the category at a higher level.”

Beam Suntory has one of the largest whisk(e)y portfolios globally, comprising leading brands across bourbon, Japanese, Irish and Canadian whiskies and Scottish malts and blends.

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.

Whisky Tasting Events at Milroy’s of Soho

London’s oldest whisky shop is excited to announce a series of Scotch whisky, Bourbon and rye whiskey tastings to be held downstairs in The Vault at Milroy’s of Soho.

All events can hold up to 30 people and will be hosted by Lee Tomlinson or Angus Martin both experienced Milroy’s of Soho staff.

Lee frequently visits distilleries in Scotland and for the last year he has been hitting the whisky auctions in search of old bottlings in a grand experiment to understand the differences between whisky made now, and that made twenty, thirty years or more ago. Angus’ love of whisky began at home and developed as he spent his time at university visiting distilleries across Scotland. He started his career at Scotch restaurant Boisdale of Belgravia as a whisky and cigar sommelier and then he jumped ship to Milroy’s in 2011. Angus runs all of the specialist tasting events at Milroy’s of Soho.

Milroy’s of Soho has three priorities when running a tasting. Firstly, never patronise – their tastings cover everything from the basics up to the molecular science of whisky, you can attend any of Milroy’s tastings no matter what your experience of whisky is. Secondly – they don’t believe in reciting the myths that some marketers like to propagate, there’s enough scandalous whisky stories out there without inventing more! Thirdly, have fun – their tastings are informal, the important thing is to sit back and enjoy the whisky.

See below a list of upcoming events.

AD Rattray Ambassador Night (A family business that specialises in selecting single casks of whisky to bottle, founded in 1868)

Milroy’s of Soho have long been fans of the AD Rattray single cask bottlings and eagerly await each release with bated breath. On this evening Milroy’s will be joined by their brand ambassador who will take through their various single cask bottlings – expect the hard-to-find and unusual!

Date: Tuesday 23rd June 2015

Timings: 18:30 until 20:00

Price: £15. The ticket price is redeemable against a bottle of AD Rattray whisky on the evening.

Introduction to Whisky

This will be a journey into the world of whisky (and whiskey). From the shores of Scotland to the heartland of Bourbon. Milroy’s of Soho expert staff will take you from the grain which produces the amber nectar, through to the oak trees that become the casks. Furthermore, you will be regaled with the myths and legends that surround iconic distilleries and be introduced to the science employed to create this the most complex of spirits. This tasting is perfect for newcomers and connoisseurs alike. They only open whisky that they want to drink too, so expect the very best!

Date: Monday 13th July 2015 with a second date on the 24th of August.

Timings: 18:30 until 20:00

Price: £35

Glenfiddich Premium Ambassador Night

Glenfiddich is the best-selling single malt in the world. Milroy’s of Soho will host a tasting to sample the best of this plane’ss most awarded whisky under the expert tutelage of Mark Thomson UK brand ambassador for Glenfiddich. To cap it all off every attendee will be presented with a complimentary bottle of the Glenfiddich 21 Year Old.

Date: Monday 20th July, 2015

Timings: 18:30 until 20:00

Price: £125

Feis Ile 2015 Masterclass (Festival of Music & Malt)

Milroy’s of Soho sent an intrepid member of staff up to Islay. His task was to fill the shop and bar shelves with a host of limited edition bottles from the festival and the famous Islay distilleries. Naturally, as they took stock of his impressive haul, Milroy’s of Soho thought it would only be fair to give everyone the chance to try some of these (largely) smoky drams. As such, they have set up their very first Feis Ile masterclass where you can sample six of the festival releases from: Bunnahbhain, Caol Ila, Bowmore, Laphroiag, Kilchoman, and even a very special 24 year old Lagvulin!

Date: Monday 3rd August 2015

Timings: 18:30 until 20:00

Price: £35

Bootleggers & Bourbon Masterclass

Milroy’s of Soho resurrected their popular American whisky evening. Since they’ve reopened they’ve been bowled over by the growth in popularity of Bourbon and rye whisky, and now, more than ever, is a tasting dedicated to Scotch’s transatlantic cousins more appropriate. Milroy’s of Soho resident American whisky enthusiast Angus Martin will be taking guest through his favourite whisky’s and the honourable and illicit tales that surround them, from the Civil War to Mad Men!

Date: Monday 21st September 2015

Timings: 18:30 until 20:00

Price: £35

As well as these events Milroy’s of Soho has a 12 seater whisky bar called the Milroy’s Bar, serving a selection of over 250 whiskies, all poured at 35ml rather than 25ml to enjoy the taste in a more traditional manner.

Notes

Lee Tomlinson (purchasing & general manager)

Lee began his whisky career in 2010 when he joined the ‘two Phillips’ at Milroy’s after training as an electrician and then dabbling with architecture. He swiftly rose through the ranks and has been managing the store since 2011. Lee can often be found in Scotland visiting distilleries or, if you’re lucky, mixing the best daiquiris this side of the West Indies. For the last year lee has been hitting the whisky auctions in search of old bottlings in a grand experiment to understand the differences between whisky made now, and that made twenty, thirty years or more ago. Lee is responsible for keeping our shelves packed with whisky from Scotland and around the world.

Angus Martin (retail manager & online coordinator)

Angus’ love of whisky began at home and developed as he spent his time at university visiting distilleries across Scotland rather than reading tomes about. Starting his career at Scotch restaurant Boisdale of Belgravia as a whisky and cigar sommelier he jumped ship to Milroy’s in 2011. After a brief sabbatical working in the marketing department for an online whisky retailer, Angus returned to Milroy’s to run our website and tasting events in 2012. Angus has always had the intention to collect whisky but is still trying to get to grips with the bit where you don’t open the bottles! As well as keeping our website up-to-date, Angus runs all of our specialist tasting events.

Simo (Executive Director)

Twenty Eight year old Simo is the Executive Director of Milroy’s of Soho and has already three successful ventures under his belt. Most recently he launched Coal Vaults, a basement bar on Wardour Street with a paired dining concept. Simo is also the CEO of building company Griffin Construction, and started Space No9, a 1930s location house located on the Shoreditch triangle. Simo has been hands on in every project he has undertaken since he first entered the business world, taking an idea and making it grow into something incredible.

Milroy’s History and Brothers

Milroy’s of Soho was established in 1964 by John and Wallace Milroy. The Milroy brothers are credited with bringing single malt whisky from Scotland and establishing it in London. The first of its kind, it is the oldest whisky specialist and shop in London. Even before Milroy brothers took over in 1964 the space had been used as a liquor shop.

The Milroy Brothers gave advice and wisdom to the world from their shop in Soho. Hugely respected for their plain speaking and great knowledge of whisky, they are admired internationally for their simplicity, clarity and plain speaking. They are credited with bringing single malt whiskey from Scotland and establishing it in London. Even before the Milroy brothers took over, the space had been used as a liquor shop since the 1930s. The shop originally had a basement bar and was used as a whisky heaven for people to enjoy a glass surrounded by the good company of other whisky lovers. The brothers loved their shop so much they even built a bedroom upstairs. It was a place built on community with people travelling from all over London.

The Milroy’s brothers became ambassadors of whisky for London and to this day are regarded as royalty amongst whisky lovers and the alcohol industry.

Milroy’s Of Soho

3, Greek Street,

London

W1D 4NX

Milroy’s Of Soho / Milroy’s Bar Opening Times

Monday to Thursday: 10am – midnight

Friday and Saturday: 10am to midnight