SOUTHERN COMFORT INTRODUCES NEW CARAMEL FLAVOR AND EVOLVES BRAND WITH STRIKING NEW PACKAGING

New bottle proudly owns Southern Comfort’s position as a category of one

February 5, 2015, LOUISVILLE, KY – Southern Comfort introduces a new flavor to the family with the launch of Caramel Comfort to the US market.

Caramel Comfort has been designed to appeal to a broad age range and carries on Southern Comfort’s heritage as the leader in the flavored spirit category. It can be served in a variety of ways including mixed with Sprite for a refreshing, simple cocktail and meets consumer demand for great tasting flavors that are unique.

“Caramel Comfort presents an opportunity to strengthen the Southern Comfort franchise by delivering on a decadent and great tasting flavor experience,” said Jennifer Powell, Southern Comfort US Brand Director. “Caramel is a versatile and emerging flavor which appeals to both men and women. This new flavor entry can be used in cocktails, as a stand-alone chilled shot or even in dessert drinks.”

Along with the new flavor, Southern Comfort also announces the largest packaging evolution in nearly a decade, contemporizing the brand and reasserting its relevance with today’s consumer.

One of the most significant new features to the new package is a unique icon on the neck and label proudly owning Southern Comfort’s position as a category of one. The new bottle shape draws from the brand’s heritage and wears the same fluted shoulders that drinkers recognize from years past.

“Southern Comfort is a sweet, smooth and delicious drink created by a bartender in 1874 to let his patrons experience a more enjoyable cocktail,” said Lena DerOhannessian, Southern Comfort Global Marketing Director. “The new packaging and visual identity lets drinkers know Southern Comfort is truly the ‘Flavor of Whiskey Made Comfortable’ and unlike any other brand on the market.”

The new packaging extends past the parent bottle and into the entire Southern Comfort Family of brands including Southern Comfort 100 proof, Caramel Comfort, Lime Comfort and Cherry Comfort. Each line of Southern Comfort carries its own distinguishing traits, while still holding true to the overarching brand identity.

Helms Workshop, an award-winning creative firm based in Austin, TX, designed the new package.

“We challenged the team to consider the entirety of the brand’s history and visual equity, rather than simply focusing on refining the previous packaging,” said Christian Helms, Helms Workshop Owner. “We also engaged consumers in a dialogue around brand personality and values to gain insight into how to leverage those aspects of the brand in crafting the new identity. As a result we pulled forward and refined elements from the past that communicated Southern Comfort’s unique history while creating new language and iconography that speaks directly to contemporary drinkers.”

Southern Comfort founder M.W. Heron’s signature still graces every bottle of Southern Comfort, along with the year of his original creation, 1874. “None genuine but mine” still announces the uniqueness of the brand. Changes in color and font elevate the modern cues of the brand, while retaining welcoming and approachable characteristics.

Caramel Comfort and the new Southern Comfort packaging are hitting shelves in the US beginning in early March. Caramel Comfort has a suggested retail price of $16.99 for a 55 Proof 750ml bottle. 

About Southern Comfort

Southern Comfort®, a fruit, spice, and whiskey flavored liqueur, was created in New Orleans by bartender M.W. Heron in 1874. Today, it is enjoyed by friends in over 100 countries around the world and continues to grow as an icon brand.  Please visit us at SouthernComfort.com and twitter.com/southerncomfort.

Heaven Hill Brands Hires Sarah Milne as Regional Manager for New Jersey, Pennsylvania

Heaven Hill Brands Hires Sarah Milne as Regional Manager for New Jersey, Pennsylvania

Louisville, KY – Heaven Hill Brands has hired Sarah Milne as the Regional Manager for New Jersey and Pennsylvania. Milne will manage Heaven Hill’s spirits portfolio in those states reporting directly to Jim Cotter, Eastern Division Manager.

Prior to joining Heaven Hill, Milne developed extensive experience in the industry, with the last seven years at Allied Beverage Group in New Jersey, where she held the position of Brand Development Director. She also held positions at Atlantic Wine Merchants, Foster’s Wine Estates Americas and Schiefflin & Somerset.

“We’re pleased to have someone of Sarah’s caliber aboard,” said Steve Feller, Vice President of Sales. “Her years of experience and extensive knowledge of the industry will benefit our sales force and people in her market.”

Milne attended the University of Illinois at Urbana and College of St. Elizabeth in Morristown, New Jersey, with an emphasis in business and marketing.

She lives in Clinton Township, N.J. with her two children and two horses.

About Heaven Hill Brands: Founded in 1935, Bardstown, KY-based Heaven Hill Brands (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Larceny, Elijah Craig and Henry McKenna Bourbons, Burnett’s Vodkas and Gin; Admiral Nelson’s and Blackheart Rums; HPNOTIQ Liqueur; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Domaine de Canton Ginger Liqueur; Lunazul Tequila; Cinerator Hot Cinnamon Flavored Whiskey and Rittenhouse Rye Whisky.

Heaven Hill reminds you to “Think Wisely. Drink Wisely.”

Enjoy dinner, a dance and a dram at the Arran Malt & Music Festival

This June, the Arran Malt & Music Festival will return to the Isle of Arran Distillery in Lochranza for a weekend of music, food and whisky. Taking place from Friday 26th to Sunday 28th June, this year’s festival promises a host of exciting events to celebrate the the island and its whisky.

The ceilidh on Saturday night is the centre piece of the weekend, headlined by Scots Trad Music Award winning musicians, Skippinish, along with a band made up of distillery employees including master distiller James MacTaggart and sales manager Andy Bell. Isle of Arran Whisky enthusiasts will also have the chance to sit down with the people closest to the distillery at the White Stage dinner on Friday night and the Survivors lunch on Sunday, both of which sold out last year.

For those interested in the intricacies and art of whisky making and tasting, there are several masterclasses throughout the weekend. Stillmen’s Choice, will draw from the personal favourites of the Stillsmen themselves whilst Scotch Broth Events will pair Arran whiskies with some innovative canapés for a gastronomic tasting. Experts from the distillery will also guide visitors through the evolution of Arran whisky in the Arran through the Ages tasting session.

There are also some exclusive masterclasses for the more dedicated whisky enthusiast. The Ultimate Masterclass with managing director Euan Mitchell is restricted to just 20 lucky ticket holders who will have the opportunity to select the official bottling of next year’s festival.

Euan Mitchell says: “We’re very proud to be based on the Isle of Arran and endeavour to root our whisky in its heritage and landscape. The festival is our way of celebrating the island and what better way to bring everyone together then with good food, great music and a quality dram.”

Tickets are now available from www.arranevents.com. Tickets for the White Stag dinner and Survivors Lunch on Sunday are limited and sold on a strictly first come, first serve basis. Ten places for the Ultimate Masterclass are available online, those who are unsuccessful should email info@arranwhisky.com before the 16th February to be added to the draw for the final ten places.

Notes:

For more information visit www.arranwhisky.com

* Accolades for Isle of Arran Distillery include Winner for: Best New Exporter (2004), Queen’s Award for International Trade (2005), Scottish Distiller of the Year (2007) and Scottish Drinks Producer of the Year (2007.)

Product awards include: Best Whisky Liqueur (2007), ‘Best Single Malt Scotch 12 Years & Under’ for The Arran Malt Amarone Cask Finish (2008) ‘Best Single Malt Scotch 11-15 Years’ for The Arran Malt Sherry Single Cask 1998 (2010) and ‘Best Single Malt Scotch 11-15 Years’ for the Icons of Arran Peacock (2011.) ‘Double Gold Award’ for Arran’s 14 Year Old Single Malt and ‘Gold Award’ for Arran’s 10 Year Old Single Malt at the 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.

BUFFALO TRACE DISTILLERY BREAKS TOURISM RECORDS
Visitation Has Increased 145% Since 2010

FRANKFORT, FRANKLIN COUNTY, KY (2015) Buffalo Trace Distillery has much to celebrate as it rings in the new year. For 2014, the National  Historic Landmark Distillery welcomed 123,331 visitors, a new record, and a 26 per cent
increase over the previous year. Since the end of 2009, Buffalo Trace Distillery has  grown its visitation a whopping 145 per cent.

“We are so happy we’ve been able to meet so many new friends from across the world as they’ve stopped by to see us and take one of our five complimentary tours,” said  Meredith Moody, marketing services director. “In addition to offering a wide variety of  tours, we have also added to our special events over the last few years, including our  “Legends” dinner series, and other opportunities throughout the year to learn about our brands and our heritage. We have at least one special event about every month, so there’s  something for everyone here at Buffalo Trace!” Those interested in the special events can  see a list of them here.

Not only did 2014 bring a wealth of visitors to Buffalo Trace, it also brought a number of major awards. The Distillery was named “Distiller of the Year” at the International Wine and Spirits Competition, “Brand Innovator of the Year” by Whisky
Magazine at its Icons of Whisky America Awards, and its William Larue Weller Bourbon and Sazerac Rye 18 Year Old Whiskey won second and third finest whiskies in the world, respectively, by the esteemed Jim Murray’s Whisky Bible. To see all of the awards the Distillery has won, look here.

To address all the growth Buffalo Trace is experiencing, the company has started a vertical expansion on its Visitor Center, repurposing an additional 5,500 square feet above its current footprint to include an additional tasting area and meeting and event space. That expansion is expected to be complete by Derby 2015. Earlier in 2014, Buffalo Trace broke ground on an 83,000 square foot warehouse center that will have a state of the art Automated Storage and Retrieval System (AS/RS). This project is slated to be completed by spring 2015.

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 www.buffalotracedistillery.com.

Bakers encouraged to think – and bake – whisky in new competition whipped up for Spirit of Speyside Whisky Festival

A competition that has been whipped up in Scotland’s malt whisky country, is calling on bakers to ‘think whisky’ and add a dash of the amber nectar to their next batch of buns.

Food and drink experts in Speyside – Scotland’s most prolific whisky-producing region – have laid down a challenge to bakers to invent whisky-inspired muffins and cupcakes.

Bakers can either produce cakes with Speyside malt as a main ingredient, or put forward a pairing proposal where the recipe has been devised to go with a particular dram.

The competition is organised by The Whisky Shop Dufftown and will be one of the key events at the Spirit of Speyside Whisky Festival, which takes place from April 30 to May 4.

During the five-day celebration of the national drink, distilleries, shops, bars, pubs and whole communities welcome visitors with drams, ceilidhs, music, special events, and this year – cakes.

The creator of the overall winning recipe will be treated to a luxury Speyside break which will include a two night stay at the Dowans Hotel in Aberlour, a special distillery tour and a voucher for The Oakwood Cookery School in Elgin.

Mike Lord, owner of The Whisky Shop Dufftown, came up with the baking contest. He says that with 2015 being Scotland’s Year of Food of Drink, it seemed an ideal time to convince bakers to push the boundaries of their creativity.

 “Home baking is again a real focus for people thanks to shows like the Great British Bake Off, so what better way to celebrate this important year for food and drink than by being inspired by our greatest product?

“The muffin or cupcake can either be created to pair with a specific Speyside dram, contain the whisky in the recipe or be inspired by Speyside’s finest in some other way. The whisky chosen should be readily available in the UK.

“The many different Speyside whiskies have a tremendous range of flavours and pairing them with food is a true delight.  It can emphasise flavours in the food or in the whisky.  It can even bring out entirely new flavours as well.”

In the lead up to the festival, judges will draw up a shortlist of their favourite recipes, before inviting visitors to choose their favourite combination at a tasting event which The Whisky Shop Dufftown will organise as part of the festival programme.

Bakers are asked to enter by supplying a detailed recipe, a picture of the finished baking and a short summary of no more than 300 words on the inspiration behind the entry. A video showing the making of the muffin or cupcake that could be used on social media would be great.  Entrants do not need to be planning a trip to Spirit of Speyside Whisky Festival in order to take part.

Entries must be received by no later than March 31, 2015 and should be sent to enquiries@whiskyshopdufftown.com

Further information is available from The Whisky Shop Dufftown by emailing enquiries@whiskyshopdufftown.com or calling 01340 821097.

Visit www.spiritofspeyside.com for festival news and follow the festival at www.facebook.com/WhiskyFestival   or www.twitter.com/spirit_speyside. Tickets for this year’s events are on sale now.

Notes

Spirit of Speyside Whisky Festival takes place from April 30 to May 4, 2015.  Check out www.spiritofspeyside.com for news and follow the Festival at www.facebook.com/WhiskyFestival   or www.twitter.com/spirit_speyside. The Spirit of Speyside Whisky Festival is committed to promoting responsible drinking. Spirit of Speyside Whisky Festival has received funding from EventScotland, Highlands and Islands Enterprise and is also financially supported by many other private and public partners

The Countdown Begins,

Milroy’s Of Soho To Open 20th February

London’s oldest whisky shop founded by the Milroy brothers is re-launching on February 20th as a whisky specialist, retail shop and basement cocktail bar in the heart of Soho. New owner Simo, formerly of Coal Vaults, promises to take London’s oldest existing whisky specialist and breathe new life into the brand, giving whisky the attention it deserves.

Simo comments ‘I wanted to build the already established Milroy’s brand, bringing it back to its former glory and making it a name synonymous with whisky once again. We also wanted to create a cocktail bar hidden away from the world where people can escape, relax and enjoy a good drink.’

The Vault is a 55 seater cocktail bar, hidden in the basement. Entering the shop and heading downstairs gives a sense that you are in the know, arriving at a hidden gem below London’s cobbled streets. The bar will serve up original seasonal cocktails made with home infused spirits.  Like any good barman, if desired you can also request any classic cocktail.  Cheese and meat boards will also be offered adding to the overall experience.  There will be a selection of craft beers and fine wine, changing seasonally. There is also the private ‘Barrel Room’, shaped as it’s named, with enough space to seat 12 people.

Upstairs in the shop there will be a 12 seater whisky bar called Milroy’s Bar, serving a selection of over 250 whiskys, all poured at 35ml rather than 25ml to enjoy the taste in a more traditional manner.  A unique feature in the bar will give customers a more intimate experience; a whisky locker is offered to anyone who purchases a bottle of whisky over £200 at the bar. The experience includes your own locker along with a key with your name so the bottle of whisky will always be waiting for you on your return.

The Milroy’s retail space will sell their existing range of own branded whisky, offered alongside a carefully curated selection of independent bottles, some of which are exclusive to the store, as well as a strong range of whiskies from around the world. Each whisky whether it be Irish, Dutch, Indian, rye or bourbon comes with its own story and reasoning as to why it has ended up on Milroy’s of Soho’s shelves.  Along with bottles there are handpicked casks on show in the shop, giving customers a chance to pour their own bottles, or make their own blends. Located on the ground floor they’ll also be a whisky tasting bar where customers can try before they buy, learn about the history of whisky or take part in one of Milroy’s tasting events. Milroy’s of Soho will also have an online presence and will ship whisky internationally.

Soho’s revitalised stalwart promises a high standard of product, knowledge and service, and with its unique offering both in store and at the basement bar, promises to offer a full experience for whisky aficionados, cocktail lovers and those curious to discover more. Milroy’s of Soho believes that there is a whisky to suit everyone’s palate and there’s no better place to discover them than at this Soho institution.

Notes  

Simo 

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

The Vault Opening Times

Tuesday to Thursday : 6pm -11:30pm
Friday to Saturday : 5pm – midnight

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

Monday to Thursday : midday -11:30pm
Friday and Saturday : midday to midnight

Buffalo Trace Distillery Releases Sixteenth (and Last) Round of Single Oak Project Bourbon  

Four year Holy Grail project is nearly ready to reveal “the perfect bourbon” 

FRANKFORT, Franklin County, Ky (Feb 3, 2015) – Buffalo Trace Distillery will release the last set of Single Oak Project Bourbon bottles, as the four year research project into finding the “Holy Grail” of bourbon comes to a close.

The project consisted of bottles from 192 barrels released every three months in increments of twelve 375ml bottles over the past four years. Seven different variables were studied over the course of the study: 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 number (number three or number four char); and tree cut (top or bottom half of the tree).

This final of the 16 releases offers a variety of all of the above variables, which should prove to be a treat for those following along over the years, or even those who’ve just begun to taste and rate these unique bourbons.

“This last release has quite the variety of bourbons. We’ve got some wheat and rye recipe, both the 105 and 125 entry proofs, all three grain sizes represented both types of warehouse floors, and oak from both the top and the bottom of the tree.  The only consistencies in this release are the stave seasoning at six months and the number four char,” said Kris Comstock, bourbon marketing director. “The diversity provides a good starting point for those who aim to learn how these different nuances affect the taste, or for those current participants who want to taste test what they have learned so far.”

Comstock is referring to the website http://www.singleoakproject.com/, in which participants can join and review Single Oak Bourbons they have tasted. After each review, members are availed the provenance of the bourbon in which they just appraised. This allows tasters to gain insights into how each variable imparts different taste characteristics and determine which type of bourbon they prefer.

So far, more than 4,600 reviews have been given, and barrel #82 remains the overall favorite, with barrels #109 and #111 not far behind.

“There is a very thin margin between the top rated bourbons so far, and it’s also possible that a bourbon from this last batch could come in and upset all the rankings. We’re still far from determining a winner,” added Comstock.

The winning bourbon will be announced this summer, to give plenty of time for bottles of this last release to be reviewed. If the results are too close to call, a panel of bourbon industry experts will help evaluate the finalists. After the winning bourbon is announced, Buffalo Trace plans to replicate the winning bourbon under the Single Oak Bourbon name.

The Single Oak Project is part of an intensive research project Buffalo Trace Distillery started conducting in 1999 by hand picking 96 trees with different wood grains and then dividing them into a top and bottom piece, yielding 192 unique sections.

For eight years the Distillery continued with its tracking process, creating intricate databases and coming up with a potential of 1,396 tasting combinations from these 192 barrels!

The Single Oak Project Bourbon is being released in a series every three months from 2011 through 2015 until all of the 192 barrels have been released. The first release hit select stores in 2011.  This final release will reach stores late February. Like all the other releases, the quantities are very limited. Every case will contain 12 bottles, each bottle from a different barrel. The sixteenth release is made up of barrel numbers 7, 20, 39, 52, 71, 84, 103, 116, 135, 148, 168, and 180. All releases are packaged in a 375ml bottles. Suggested retail pricing per bottle is $46.35.

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/.

REDBREAST UNVEILS ITS FIRST ALL SHERRY MATURED WHISKEY

– New limited edition whiskey available exclusively

to members of The Stillhouse via www.SinglePotStill.com –

Irish Distillers Pernod Ricard has announced the launch of Redbreast Mano a Lámh, the first expression in the Redbreast range to be matured solely in ex-oloroso sherry butts. This special whiskey is the latest release from the Midleton Distillery as it aims to satisfy the increasing global demand for new and original Single Pot Still Irish whiskeys.

Mano a Lámh, meaning ‘hand in hand’ in Spanish and Gaelic respectively, represents the relationship and passion between the Midleton Distillery and the collective of artisans in Spain, which has crafted the distillery’s sherry butts for more than 20 years.

Specially commissioned for the Midleton Distillery, oak is felled in the forests of Galicia, north-west Spain, and then crafted and seasoned by some of the country’s most prestigious family businesses. The Antonio Páez Lobato Bodega in the South crafts the oak into casks, which are then seasoned with Oloroso sherry for two years at the prestigious Páez Morilla Bodega in the nearby sherry capital of the world, Jerez.

The freshly seasoned sherry butts are then shipped promptly, during the cooler winter months, to the Midleton Distillery where they are then filled with new make pot still whiskeys.

Redbreast Mano a Lámh is being released exclusively to members of The Stillhouse, the web-based members club for Single Pot Still Irish whiskey fans. The Stillhouse forms part of the www.singlepotstill.com website, which launched in 2011, to educate discerning whiskey lovers about the quality and provenance of this unique style of Irish whiskey.

While the core Redbreast range is matured in a combination of American bourbon and Spanish oloroso butts, Redbreast Mano a Lámh luxuriates in this signature sherry style by bringing together whiskeys which have been matured exclusively in first fill Spanish oloroso sherry casks, imparting distinct, rich, fruity flavours and a full body.

Billy Leighton, Master Blender at Midleton Distillery, said: “Redbreast Mano a Lámh celebrates our longstanding relationship with the family of artisans in Spain who craft our sherry butts, which are so synonymous with the signature style of Redbreast Single Pot Still Irish whiskey. It was an exciting challenge as a Master Blender to work on this project; having to ensure that the right balance was achieved and the sherry contribution did not over power in the final taste. For me, Redbreast Mano a Lámh offers a distinctive, rich whiskey with intense flavours of dried fruit, which gives way to the perfection of the Spanish oak. I am really eager to learn what our Stillhouse members and Redbreast fans think of this rare expression.”

Brendan Buckley, Global Innovation and Prestige Whiskeys Director at Irish Distillers added: “Since its re-launch in May 2011, Single Pot Still Irish whiskey has quickly established itself as the insiders’ Irish whiskey style of choice with the Redbreast brand very much at the vanguard of this revival. We hope that Redbreast Mano a Lámh will excite whiskey lovers, especially those who enjoy sherried style whiskeys”.

“The coming together of tradition and people, talents and passions – true craftspeople working hand in hand through generations and across borders – is what has helped make Redbreast the most definitive Single Pot Still Irish whiskey in the world and long may it continue.” Limited to just 2,000 bottles, Redbreast Mano a Lámh is non-chill filtered at 46% ABV and is available exclusively to members of The Stillhouse from February 2015, priced at €65. For more information on Single Pot Still Irish whiskey and to join The Stillhouse, visit http://www.singlepotstill.com/.

#RedbreastWhiskey 

NOTES

Redbreast Mano a Lámh tasting notes by Billy Leighton, Midleton Master Blender

Nose: Very deep dried fruits, raisins and sultanas with the more earthy tones of fig, dates and prunes. The sweetness is from the fruit and balances perfectly with pot still spices such as dill and black pepper, and the contribution of the toasted Spanish oak.

Taste: Silky smooth and deceptively sweet, full of rich, ripe, dark fruit with the leisurely emergence of the signature spices.

Finish: The rich fruit slowly gives way to the perfection of the Spanish oak. 

About Irish Distillers

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

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

http://www.irishdistillers.ie/

About Pernod Ricard

Pernod Ricard is the world’s co-leader in wines and spirits with consolidated sales of €7,945 million in 2013/14. 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 & Spirit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector and employs a workforce of approximately 18,000 people, operating through a decentralized organization 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 the NYSE Euronext exchange (Ticker: RI; ISIN code: FR0000120693) and is a member of the CAC 40 index.

http://www.pernod-ricard.com/

More than 50 Spirit of Speyside Whisky Festival events sell out on first day of ticket sales

The Spirit of Speyside Whisky Festival has hit a new high, with a record 52 events being sold out within 24 hours of tickets going on sale.

Whisky lovers have snapped up up the opportunity to gain behind-the-scenes access to distilleries that are not usually open to the public, as well showing strong demand for dining events, VIP experiences and connoisseur tours.

Tickets went on sale on Tuesday, February 3 and within half an hour of the online ticket office opening, a bumper £36,090 of transactions had been carried out.

By 24 hours, ticket sales had reached 380 transactions, worth almost £67,000, an increase on the same period last year.

More than half of the tickets purchased so far have gone to UK visitors, but Germany, the Netherlands and the USA are emerging as strong performers. Whisky lovers from Sweden, Switzerland, Norway, Belgium, Canada and Italy are also among the early bookers.

The Spirit of Speyside Whisky Festival is now in its 16^th year and takes place at venues across the region from April 30 to May 4. The early buoyant demand for tickets could mean that the 2015 festival is on its way to being the most successful yet.

Festival administrator Pery Zakeri says, “It is wonderful to see that interest and anticipation in the festival is stronger than ever.

“Once again, we will be drawing visitors from all around the world to the stunning setting of Speyside, the malt whisky capital of the world.

“This is good news for us, and the great news for the public is that this year’s programme features a collection of over 350 events, so there’s still plenty of choice and availability.

“As well as specialist tours, tastings and experiences that prove popular with whisky enthusiasts, our programme also includes crafts, walks, music, folklore tours and dinners all within Speyside.”

Tickets for all events in the 2015 Spirit of Speyside Whisky Festival programme can be bought via the website – http://www.spiritofspeyside.com/ The Festival is also active on social media – facebook.com/WhiskyFestival and @spirit_speyside on

Notes 

Spirit of Speyside Whisky Festival runs from Thursday, April 30-Monday, May 4 2015.  Check out www.spiritofspeyside.com for up-to-date news and follow the Festival at www.facebook.com/WhiskyFestival  or www.twitter.com/spirit_speyside

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MasterChef Winner Toasts Launch of New Scotch Beef Campaign

BBC MasterChef: The Professionals winner Jamie Scott today (2 February 2015) launched a new campaign to promote Scotch Beef PGI which was recently named Scotland’s favourite food*.

Jamie, who is head chef at Rocca Restaurant, St Andrews, joined staff at The Macallan distillery in Speyside to raise a glass of one of world’s most iconic Scotch whiskies to the success of the campaign, which aims to very clearly differentiate Scotch Beef.

The nine week Quality Meat Scotland campaign, which kicks off this week, has a strapline of “There’s beef, there’s Scottish beef, then there’s Scotch Beef”. It will showcase Scotch Beef and the flavour, provenance, traceability and integrity which underpin the brand’s PGI (Protected Geographical Indication) status.

Over 4.7 million consumers will be targeted across Scotland and Greater London during February and March to inform, educate and inspire them to use Scotch Beef when they cook.

Jamie, who selected Scotch Beef as the main course for the final of MasterChef, donned his chef whites to serve up a delicious Scotch Beef dish at The Macallan Distillery to toast the launch of the campaign.

Jamie said: “Scotch Beef is a premium product and I am not surprised in the slightest that it has been named Scotland’s favourite food.

“I want to help share our love of Scotch Beef with consumers across the UK especially given that 2015 is Scotland’s Year of Food and Drink.

“It is such a versatile product and although it is simple to cook with, it is also very impressive which is the main reason I chose to include it in my final dish on MasterChef and feature it regularly on the menu at Rocca St Andrews. I always look for the Scotch Beef logo so I know I’m getting the best.”

Laurent Vernet, head of marketing at QMS, said: “By targeting professionals, food enthusiasts and busy families alike, this campaign aims to show just how simple and versatile cooking with Scotch Beef can be. It is an every day premium product that can be enjoyed as part of a healthy, balanced diet.

“By choosing Scotch Beef, we want consumers to know they are choosing the best product out there in terms of quality, taste and provenance.. Scotch Beef is also underpinned by one of the longest-running quality assurance schemes in the world.”

PGI status guarantees the meat is sourced from selected Scottish farms that must adopt best practice regarding animal welfare and natural production methods. The PGI is a guarantee of a genuinely authentic product.

*YouGov Plc: Total sample size was 1025 adults. Fieldwork was undertaken between 26 – 27 November 2014.  The survey was carried out online. The figures have been weighted and are representative of all Scottish adults (aged 18+).

Notes: The aim of the Scotch Beef 2015 campaign is to show that Scotch Beef is part of a premium offering, and to clearly differentiate between Scotch Beef and other beef.

The nine week advertising campaign will run from the first week in February right the way through to the end of March and will reach 4.7 million.  The adverts will feature in a range of national magazines and there will also be billboard advertising in key areas of Greater London and GB online activity will feature heavily throughout the campaign.

Rocca Restaurant in St Andrews has launched a special lunch menu to celebrate head chef Jamie’s triumph on the hit BBC Two programme.

Overlooking the world famous 18th fairway of the Old Course, Rocca is one of the few restaurants in the UK to earn three AA Rosettes in 2013/14.

[PHOTO CAPTION TOP : Masterchef Winner Toasts Launch of New Scotch Beef Campaign BBC: The Professionals winner Jamie Scott today (2 February 2015) launched a new Quality Meat Scotland campaign behind Scotch Beef PGI, recently named Scotland’s favourite food, following an independent survey. Jamie, who is sous chef at Rocca Restaurant, St Andrews, joined staff at The Macallan distillery in Speyside to raise a glass of one of world’s most iconic Scotch whiskies to the success of the new campaign, which highlights the quality of Scotch Beef and aims to very clearly differentiate Scotch Beef.]

[PHOTO CAPTION BOTTOM : Masterchef Winner Toasts Launch of New Scotch Beef Campaign BBC: The Professionals winner Jamie Scott today (2 February 2015) launched a new Quality Meat Scotland campaign behind Scotch Beef PGI, recently named Scotland’s favourite food, following an independent survey. Jamie, who is head chef at Rocca Restaurant, St Andrews, joined staff at The Macallan distillery in Speyside. (LtoR) Alan Taylor, Mark Wheeler and Richard Burgin to raise a glass of one of world’s most iconic Scotch whiskies to the success of the new campaign, which highlights the quality of Scotch Beef and aims to very clearly differentiate Scotch Beef.]