Tomatin Releases Cù Bòcan 1989 Vintage Limited Edition

NEW PRODUCT RELEASE

Following on from the launch of our standard batch release Cù Bòcan Highland Single Malt Scotch Whisky at the end of last year, we are delighted to announce the release of our first limited edition expression for the range.

Casks 37470, 37471 and 37472 have been lurking quietly in Warehouse 9 at Tomatin Distillery since a rare and unintentional production of peated whisky at the distillery on 7th June 1989.

Now the beast has been unleashed in this sweet and smoky rare edition of Cù Bòcan. 

VITALS

Available: 1080 bottles available worldwide except USA from 14th April 2014

Price: RRP £199.99 per 70cl bottle

Cask Type: Matured in a Bourbon casks

Strength: Cask strength; 53.2% 

TASTING NOTES

This limited edition has been released at cask strength, non chill filtered and natural colour. The smoke is more prominent than in the standard edition but retains the instantly recognisable sweetness.

NOSE:

The initial smoke is light, like distant burning kindling and has a heathery character which quickly gives way for fresh fruits – pear accompanied by citric lime zestand sweet pineapple. After time in the glass it becomes much sweeter with honey, vanilla, coconut and custard. Herbaceous notes of basil and rocket.

AROMA: The smoke and the floral heather notes are more prominent on the palate. Sweet abundance of fresh fruits;  orange and grapefruit followed by blackberry and blueberry. Some ginger and clove spice is also hidden in the background.

FINISH: Very smooth with a long lasting earthy, yet sweet smoke.

MAKE MINE A DOUBLE! 

CONTAGIOUS SCOOPS TWO PRESTIGIOUS WHISKY AWARDS

Brand Agency Contagious has more than proved its creative prowess in the premium drinks market with wins in both the World Whiskies Design Awards 2014 and Whisky Magazine Icons of Whisky Scotland 2014.

Launched in 2012, the World Whiskies Design Awards are the annual awards which recognise excellence in bottle, label and pack design. Contagious’s work for Karuizawa 1960 scooped the Best Design award with judges commenting on a creative execution that was “…superbly crafted, tactile and full of layered intrigue…” and noting that “…with Japanese whisky making so much noise in the market, this is a great, beautifully crafted package that shouts quality.”

Karuizawa 1960 represents 41 bottles of the oldest and rarest Japanese whisky in the world. Contagious was tasked by the owner – Number One Drinks Company (onedrinks.com) – with packaging this unique spirit with a respect, authenticity and individuality to befit its remarkable character and quality. From handcrafted presentation cases (modelled on Japanese puzzle boxes) to the exquisite handmade washi paper with deckle edging for the labels; and from unique fine art calligraphy to hot metal branding, each bottle is brought brilliantly to life through layers of Eastern and Western artistry, and adorned with its own netsuke, sourced and selected from a specialist London dealer. Each bottle retailed at £12,500. All were sold in advance.

The Edinburgh-based agency’s brand home design for the Friends’ Lounge, shop and museum areas at the Laphroaig Distillery, Islay, was recognised by Whisky Magazine’s Icons of Whisky Scotland 2014, winning the Attraction of the Year award.

Background:

www.contagious.co.uk

Contagious is a creative brand agency working with clients around the world who have amazing brands. Our team of hugely talented, extraordinarily diverse, multi-disciplinary people specialise in brand communication, digital, environments and experiential design.

New Look Benromach unveiled

Benromach Distillery Company Ltd has unveiled a new look for its flagship Benromach 10 Years Old Speyside Single Malt Scotch Whisky as the brand continues its strong growth in the domestic and overseas markets.

The new packaging reflects the handcrafted credentials of the single malt whisky which is made in the traditional, time honoured way by just three experienced distillers at the Benromach Distillery on Speyside.

Michael Urquhart Managing Director of Gordon & MacPhail, owners of Benromach Distillery Co. Ltd, explained the thinking behind the change: “We wanted our new packaging to reflect the way we make our whisky. Our 10yo has a classic pre-1960s character which arises from the sum of all its parts used to create it. Every cask is hand-filled, hand weighed and hand-stamped before maturing in our traditional dunnage warehouses.

“The new packaging reflects that approach with its hand-cut lettering and its classic heritage colours. Yet at the same time the packaging provides a contemporary, sophisticated, luxury feel that looks to the future of a malt whisky that is very much a growing brand.”

The Benromach stills provided the inspiration for much of the change. The elegant new bottle shape includes a neck and shoulder designed to resemble the shape of the Benromach stills. The foil packaging has been created using an image of the surface of the stills themselves.

The embossed lettering and cut foil on the label create a soft and tactile feel. An innovative lid which doubles as a bottle plinth and leaflet holder provide an unique option for display, and the embossed lettering and cut have enhanced its shelf presence.

The new packaging is launched to the trade at the start of April.

The launch will be supported by a full marketing campaign incorporating a new website featuring a series of beautifully crafted films outlining the Benromach story.

Benromach sales have grown dramatically since the reopening. Sales increased by 29% last year and there is ongoing growth this year of 27%. The company now exports Benromach to 42 countries across the world. In 2013 the company announced an expansion to meet growing demand, including the recruitment of a third distiller and the building of more warehouses.

Benromach 10 Years Old was recently named “Best Speyside Single Malt – 12 Years and Under” at the World Whisky Awards 2014.

Notes

Leading malt whisky specialists Gordon & MacPhail is the owner of Benromach Distillery. Established in 1898 it changed hands many times and was virtually derelict when the family-owned company bought it in 1993. Following a painstaking restoration and re-equipment, the distillery was re-opened by HRH Prince Charles in 1998.

In reopening Benromach Distillery, Gordon & MacPhail decided to create a classic Speyside single malt – a style that draws its influence from Speyside whiskies pre-1960s.

Benromach Distillery is located on the outskirts of the ancient market town of Forres. A four star visitor centre is open to the public throughout the year for tours and tastings. Benromach Distillery is a member of the world famous malt whisky trail.

Benromach 10 Years Old

Benromach 10 Years Old is created from the finest Scottish barley and pure spring water from the nearby Romach Hills. After being matured for at least 10 years, it emerges golden in colour and displays rich fruit, sweet chocolate and delicate spicy aromas. With a rich sherry influence, the mouth-watering palate coats the senses with exotic fruit flavours, toasted malt and a delicate hint of smoke.

The new look for Benromach has been created and designed by Edinburgh based branding agency, Stuff Creative.

Hibiki 12 Years Old Wins a Double Gold Medal
at “San Francisco World Spirits Competition”

Canadian Club Launches “A Refreshing Wake Up Call”

SYDNEY, April 2014: Canadian Club has announced the launch of their new campaign, continuing to position themselves as a refreshing alternative to beer, “like a snowball in the face from a sexy person”.

Featuring two TVC’s that take place in typical ‘beer’ drinking environments, the latest campaign celebrates Canadian Club as a refreshing alternative as well as the fact that Canadian Club Draught is available on tap, continuing its advance into traditional beer territory.

This campaign, “A Refreshing Wake Up Call” is the latest instalment in the highly successful “Over Beer?” strategy that has contributed to massive YoY +30% growth for the beverage. Canadian Club is the first brand in a decade to make the top 10 RTD brands, and is now ranked the fourth-­‐largest premix spirit brand in Australia after Jim Beam, Bundaberg Rum and Jack Daniels.1

The TVC’s will air in 30 second and 15 second versions from 1st May and will be supported by radio, out of home, digital and a limited edition themed 24 pack cube.

Trent Chapman, Marketing Director -­‐ Beam Global Australia says the snowball campaign was the logical next step for Canadian Club. “Canadian Club is continuing to grow at a phenomenal rate, achieving double digit growth for the 5th year running in 2013. It’s clear that Australians are looking for an alternative to beer and we want to continue to redefine the role of dark spirits and bring new consumers into the category.”

Damian Pincus, creative partner and founder, The Works Sydney says the new TVC’s represent a shift away from presenting the problem of being over beer to celebrating Canadian Club as the solution. “We know there’s plenty of people out there who are bored with beer, it’s time to put Canadian Club front and centre. Getting hit in the face by a snowball from a sexy person was one of the few feelings we felt was on the same level as having a Canadian Club after years of slavish beer drinking.”

Canadian Club continues to diversify its offering with Canadian Club Draught available on 500 taps nationally and the launch of Canadian Club in an aluminium bottle as a premium alternative to cans and that’s suitable for non-­‐glass venues.

CHIVAS CELEBRATES THE SKILL OF THE MASTER BARTENDER

WITH EXCLUSIVE NEW COCKTAIL COMPETITION 

Chivas Regal, the world’s first luxury Scotch whisky, is celebrating the craftsmanship at the heart of bartending with the launch of its first-ever global cocktail competition, The Chivas Masters. 

The Chivas Masters sees the iconic brand highlight its rich heritage by challenging the world’s best bartenders to create classic cocktails from four of the great cocktail eras – the Classic Age (1880-1920) which saw the birth of Chivas Regal; the Post War Boom (1945-1965) during which time, Chivas 12 was introduced; the Disco Years (1975-1990) which saw the brand become a truly global icon, and the present modern Age of Revivalism, as Chivas continues to build its reputation as an icon of timeless luxury, renowned for its exceptional quality. 

The high level of expertise required from entrants into the Chivas Masters is highlighted by the involvement of world-renowned, award-winning* bartender, Agostino ‘Ago’ Perrone of London’s prestigious Connaught Bar. A previous winner of the World’s Best Bartender award at Tales of the Cocktail, Ago has created an exclusive cocktail in celebration of the Chivas Masters and will also use his unique expertise as a member of the panel of judges during the competition. 

The exclusive competition culminates in a two-day grand final, to be held in New York in July which will be judged by a distinguished panel of leading bartenders, past and present, from New York’s bar scene. They will be tasked with judging competitors on various criteria, including their knowledge of each era’s cocktail heritage, their creativity and ability to bring the story behind their serves to life for the judges, as well as the name, appearance and quality of their cocktail creations. The overall winner will be announced at an exclusive ceremony in New Orleans at the world’s premier cocktail festival, Tales of the Cocktail. 

Richard Black, Global Brand Director for Chivas Regal, comments: “As one of the only truly global brands that has been present in each of the great cocktail eras, Chivas has a long association with the global on trade. We respect the hard work required to become a highly skilled mixologist, just as bartenders around the world respect the quality of Chivas. 

“The Chivas Masters aims to harness this mutual admiration and demonstrate how relevant Chivas remains in today’s global bar scene, over 100 years since it first took the US by storm. We hope that the unique format of the Chivas Masters will inspire the world’s best bartenders to get involved and create a timeless classic cocktail – as timeless as our iconic brand.” 

The Chivas Masters UK national final will take place June 5th in London. Over the next few months, heats will be taking place in an additional ten markets, including China, Japan and Chile. Only one competitor from each market will be selected to travel to New York to take part in the grand final in July. 

NOTES 

About Chivas Regal

Chivas Regal is a truly global brand, selling 4.9 million 9L cases annually in more than 150 countries across Europe, Asia Pacific and Americas. The Chivas Regal range is the epitome of style, substance and exclusivity and includes Chivas Regal 12, 18 and 25 Year Old. 

www.chivas.com 

*About Agostino Perrone

A native of Italy, Ago has been bartending for 12 years. He moved to London in 2003 establishing himself in the bar scene and meeting some of biggest names in the cocktail industry. After a three year stint as Head Bartender at Dusk, Ago moved to Montgomery Place, serving guests and bartenders from all over the world and in spring 2008, he joined the team at the prestigious Connaught Bar as Head Barman to great acclaim. 

During his career, Ago has won numerous awards and his outstanding skill has contributed to the Connaught Bar’s success in many awards over the last six years. Having been shortlisted in 2008 and 2009, Ago finally won the award for Best International Bartender at the internationally renowned Tales of the Cocktail in 2010, the same year that the Connaught Bar was awarded the title of The World’s Best Bar by the same organisation. In 2012, The Connaught Bar was once again awarded, winning the Best Cocktail Bar prize, in small part thanks to Ago. 

Ago brings passion and excitement to the bartending community, showcasing new ways to present cocktails, paying attention to even the finest details. When not working in his role as Director of Mixology at the Connaught, Ago travels the world, training bartenders about bar management and cocktail-making. His reputation precedes him with The Daily Telegraph recently calling him ‘The Martini Magician’, in a double page spread about him and The Connaught Bar. Ago’s cocktail recipes have also been featured in respected publications such as The Times, The Financial Times, Vogue, GQ, The Rake, The London Evening Standard and Wallpaper*. 

About Chivas Brothers

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits.  Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater gin, The Glenlivet, Royal Salute, Aberlour, Plymouth gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport. 

www.chivasbrothers.com

GINGER GROUSE LEADS UK INTO A NEW AND EXCITING ADVENTURE AS

THE OFFICIAL PINT PARTNER OF TOUGH MUDDER 

Ginger Grouse has today announced its exciting new partnership with Tough Mudder as The Official Pint Partner of Tough Mudder UK. Ginger Grouse is excited to be part of all seven events across the UK, providing the ultimate reward to Mudders as they cross the finish line, as well as to be part of the journey with an obstacle of its own. 

With seven UK events stretching from April to October, involving over 130,000 participants, Ginger Grouse will be there to welcome ‘Mudders’ over the finish line and reward them with a refreshing Ginger Grouse. 

As the ultimate adventure with friends, challenging teams to conquer a gauntlet of exhilarating, yet testing obstacles through grit, determination and camaraderie, Ginger Grouse will also be at the heart of the Mudder season with a signature obstacle at each event – the ‘Arctic  Enema’ – arguably the most ‘refreshing’ of them all, yet very fitting as competitors are submerged in ice. 

In addition to playing host to supporters and rewarding competitors at the finishing line of each event, Ginger Grouse will take over the main bar providing a party like atmosphere for Mudders and spectators to enjoy following their endurance challenge. 

Peter Sandstrom, Marketing Director, Ginger Grouse commented: “We are very excited to sign this new deal as The Official Pint Partner of Tough Mudder UK.  Tough Mudder is set around core values both on the course and in everyday life, inspiring competitors to push the boundaries as the ultimate adventure with friends and having fun along the way – Ginger Grouse shares the same spirit of adventure.” 

The announcement marks an inaugural year for Ginger Grouse, a premium alcoholic ginger beer (4% ABV), following its successful national debut in April 2013. Already well known for its support of rugby in Scotland, as the Official Spirit of Scottish Rugby, Ginger Grouse has become synonymous with adventure, forging a loyal fan-base all over the UK, with Tough Mudder offering a new type of  adventure with friends. 

Currently available in the UK in all major supermarkets including, Asda, Morrisons, Tesco and Sainsbury’s stores; as well as independent retailers across the UK.  RRP £2.25 Consumers will also find Ginger Grouse widely available in bars across the UK. 

Please enjoy our whisky responsibly www.drinkaware.co.uk   

NOTES: 

Facebook.com/GingerGrouse 

Twitter.com/GingerGrouseUK 

About Ginger Grouse:

• A premium alcoholic ginger beer, featuring a splash of The Famous Grouse whisky, ABV 4.0%

• Distinct point of difference, with the alcohol content derived from spirit as opposed to made wine or fruit base.

• RRP £2.25 per 500ml bottle

• Available in 500ml bottles as well as on draught and PET in selected outlets

• Currently available in over 4000 on-trade outlets and 7,000 off-trade outlets across the UK including  Asda, Morrisons, Tesco and Sainsbury’s stores; and independent retailers and symbol group wholesalers across Scotland 

About The Famous Grouse (www.thefamousgrouse.com)

• The Famous Grouse is the no. 1 whisky in the UK for both the on and off trade.
• The Famous Grouse has been the best selling whisky in Scotland since 1980.
• The Famous Grouse is exported to over 100 countries.
• Created in 1896 by founder Matthew Gloag, it was originally called The Grouse Brand.
• The brand became so popular that on August 12^th 1905 it was renamed The Famous Grouse.
• The Famous Grouse Experience is located at Scotland’s oldest working distillery – Glenturret. Originally established as a single malt distillery in 1775, today The Famous Grouse Experience is the most visited distillery in Scotland.(www.thefamousgrouse.com/experience) 

About Maxxium UK

• Maxxium is the distributor of The Famous Grouse and the Ginger Grouse in the UK.

• The Famous Grouse portfolio includes: The Famous Grouse, The Black Grouse, The Naked Grouse and the Ginger Grouse.

• Maxxium UK Ltd is part of the global sales and distribution alliance between Beam Inc and The Edrington Group.

• Its UK portfolio of premium brands includes: blended Scotch (The Famous Grouse, Teacher’s and Cutty Sark), malt whisky (Highland Park, Laphroaig, The Macallan, The Glenrothes and Ardmore), imported whiskey (Jim Beam, Maker’s Mark, Knob Creek, Canadian Club, Red Stag), cognac and brandy (Courvoisier and Fundador), sherry (Harveys), vodka (Stolichnaya), tequila (Sauza), rum (Brugal and Cruzan), liqueurs and specialities (Sourz, Bols liqueurs, Galliano, Vaccari, After Shock) 

About Tough Mudder: 

Tough Mudder events are hardcore 10-12 mile (18-20 km) obstacle course challenges designed to test your all-around strength, stamina, mental grit and camaraderie. With the most innovative obstacles and over one million participants globally to date, Tough Mudder is the premier obstacle course series in the world. 

Ginger Grouse will support the following UK events: 

London West 26/27.04.14 Culden Faw Estate, Henley

Scotland 14/15.06.14 Dalkeith Country Estate, Edinburgh

Midlands 12/13.07.14 Boughton Estate, Kettering

Yorkshire 02/03.08.14 Broughton Hall, Skipton

South West 16/17.08.14 Cirencester Park, Cirencester

North West 13/14.09.14 Cholmondeley Estate, Cheshire

London South 25/26.10.14 Matterley Bowl, Winchester 

To the Scotch Whisky Association: Stop fighting (UK) minimum pricing 

It is now one year to the day when minimum unit pricing should have been introduced in Scotland. Yet still we wait for this vital public health policy, supported by the Scottish Parliament, to come into force. It has been delayed because the Scotch Whisky Association (SWA) is fighting its implementation every step of the way. Why? Because they know it will work. 

The SWA has mirrored the tactics of the tobacco industry in delaying life-saving legislation. They oppose any measure that might affect their sizeable profits, no matter the obvious benefits to people’s health. By taking this legal action, they are undermining the united view of the Scottish Parliament, ignoring the democratic process and costing taxpayers thousands of pounds in legal bills. 

Despite recent welcome improvements, alcohol is a huge health and social problem for Scotland. Getting rid of ultra-cheap alcohol through minimum pricing is a crucial first step in turning things round and one which will make a genuine, lasting difference to health, crime and society. Minimum pricing will cut alcohol-related hospital admissions and save lives. We cannot afford to delay any longer. 

This is an appeal to the Scotch Whisky Association to immediately drop their legal challenge and bow to the will of the Scottish Parliament. It’s the right thing to do. 

Dr Evelyn Gillan, Chief Executive, Alcohol Focus Scotland Dr Brian Keighley, Chair, BMA (Scotland) Dr Peter Rice, Chair, Scottish Health Action on Alcohol Problems (SHAAP) Professor Sir Ian Gilmore, Chair, Alcohol Health Alliance Dr Mac Armstrong CB, Chair of Alcohol Focus Scotland and former Chief Medical Officer for Scotland Christine Duncan, Chief Executive, Scottish Families Affected by Alcohol and Drugs Katherine Brown, Director, Institute of Alcohol Studies Professor Mark Bellis, UK Faculty of Public Health Dr Nick Sheron, University of Southampton Professor Nick Heather, Emeritus Professor of Alcohol and Other Drug Studies, Northumbria University Eric Appleby, Chief Executive, Alcohol Concern Dr Gary Tanner, Consultant Psychologist (Addictions), NHS Lanarkshire Colin Shevills, Director, Balance the North East Alcohol Office Dr Jim McCambridge, Senior Lecturer in Behaviour Change, London School of Hygiene and Tropical Medicine Professor Linda Bauld, Director of the Institute of Social Marketing, University of Stirling and Deputy Director, UK Centre for Tobacco Control Studies Andrew Langford, Chief Executive, British Liver Trust Craig McNally, Senior Health Promotion Specialist (Alcohol & Drugs), NHS Highland Catherine Chiang, Consultant in Public Health Medicine, NHS Greater Glasgow and Clyde Dr Margaret Somerville, Director of Public Health and Health Policy, NHS Highland Jackie Brock, Chief Executive, Children in Scotland Suzanne Costello, Chief Executive, Alcohol Action Ireland Baroness Hollins, Chair, BMA UK Board of Science

MINIMUM PRICING: GREEN MSP WELCOMES CHALLENGE TO SWA 

Tuesday, April 1st, 2014 Patrick Harvie, Green MSP for Glasgow and health spokesperson for the Scottish Greens, today welcomed an open letter from senior doctors and health charities challenging the Scotch Whisky Association’s delaying of minimum pricing for alcohol. 

Greens were the only opposition MSPs to support the measure in the 2007-11 parliament and again voted for it when it was passed two years ago but it has been delayed by a legal challenge from the SWA. A judge ruled against the SWA but the lobby group is appealing the decision. 

Doctors and charities accuse the SWA of mirroring the tactics of the tobacco industry in delaying life-saving legislation. 

Patrick Harvie MSP said: 

“Charities and doctors are right to challenge the Scotch Whisky Association, and we can only hope public pressure mounts. Many of these companies are vastly profitable multinationals, not traditional independent distillers, and they seem all too willing to risk public health for bigger profits. 

“The situation is another sad example of how corporate interests stifle democracy, from the historic tactics of big tobacco to the childish antics of Donald Trump. Two years on from minimum pricing being passed by parliament, it’s clearer than ever that we need to challenge the dominance of the drinks industry by big firms whose focus will always be profit. They overshadow the welcome growth of small, independent brewers and distillers who put quality ahead of volume sales, and genuinely benefit our local communities.” 

– See more at here  

Maker’s Mark® Unveils Art Installation By Renowned Artist Dale Chihuly In Honor Of The 60th Anniversary Of The Bourbon Revolution

(Loretto, KY) March 27, 2014 – Maker’s Mark®, the pioneer of handcrafted bourbon, is commemorating the 60th anniversary of the Bourbon Revolution by paying tribute to the vision of the founders of Maker’s Mark® bourbon, Bill Samuels, Sr., and his wife Margie Samuels, with the unveiling of an original artwork, The Spirit of the Maker.  Created especially for Maker’s Mark by renowned artist, Dale Chihuly, it is the first of Chihuly’s work to be on public display in the Commonwealth of Kentucky. The Spirit of the Maker will be on permanent view at the Maker’s Mark Distillery beginning March 27.

The Spirit of the Maker is not just an extraordinary work of art, but a symbol and an homage to the vision and spirit of Bill Samuels, Sr. Sixty years ago, Bill had a dream to create a bourbon that, for the first time, tasted good and was in good taste and would not “blow your ears off,” the measure by which bourbons were judged at the time.  What he wanted to do more than anything else was create a bourbon that would redefine and transcend the industry by appealing to bourbon and non-bourbon drinkers alike, so he burned the 170-year-old Samuels family recipe and introduced Maker’s Mark. Unknowingly and unintentionally, Bill Samuels, Sr.’s handcrafted creation served as the shot that started a Bourbon Revolution, transforming bourbon from a “commodity” to a premium handcrafted spirit, and giving rise to the modern era of bourbon.

Spectacular in appearance and scope, The Spirit of the Maker salutes those who have pioneered and redefined genres, refusing to be constrained by convention.  The installation, made entirely of hand-blown glass elements, is a remarkable kaleidoscope of colors, shapes and forms. Visuals include deep browns and vibrant ambers emblematic of the Kentucky whisky, crystal blues reflective of the water from the Distillery’s limestone spring-fed lake, as well as and rich crimsons and reds evocative of the signature red wax that has become an international symbol associated uniquely with Maker’s Mark® bourbon.

“We wanted to further enhance the distillery experience for all visitors by offering something that was distinctive to any distillery anywhere in the world,” noted Maker’s Mark Chief Operating Officer Rob Samuels. “Dale, much like my grandfather, Bill Samuels, Sr., is an innovator who also revolutionized a genre: the art of glass blowing. We knew he was the perfect partner.”

Said Dale Chihuly, “I’m very excited about creating a unique installation at the Maker’s Mark Distillery, one of the most beautiful and historic landmarks in the country, in celebration of their 60th anniversary.”

Maker’s Mark is also in the final stages of completing a permanent exhibition of historic artifacts at the Distillery, which will include the original pot still that Bill Samuels, Sr., used to handcraft the first small batch of Maker’s Mark®, the first Maker’s Mark barrel ever made, and an exact replica of the original papier-mâché bottle designed by Margie Samuels. Margie is also responsible for creating the Maker’s Mark® name, label, font and iconic red wax that each bottle is still hand dipped in today, making every bottle unique.

Maker’s Mark recently announced the addition of a third still at its facility in Loretto, Kentucky, which will be totally identical in equipment, operation and inefficient process to that which exists today and to that which existed sixty years ago when Maker’s Mark® was first crafted.  The third still, which will begin construction in April of this year and be completed in the summer of 2015, will enable Maker’s Mark to increase production capacity by fifty percent.  Additional enhancements have been planned in order to continue enhancing the visitor experience in anticipation of more than doubling the number of guests to the Distillery over the next decade.

The viewing of The Spirit of the Maker and the Maker’s Mark historical artifacts will be available during regular operating hours, Monday through Saturday from 9:30am-3:30pm and Sundays from 11:30am-3:30pm.  For additional information please visit the Maker’s Mark website at www.makersmark.com or contact the distillery Visitor Center at 270-865-2099.

CORSAIR WINS CRAFT DISTILLING’S HIGHEST HONOR, THE BUBBLE CAP AWARD, “DISTILLERY OF THE YEAR,” AT THE AMERICAN DISTILLING INSTITUTE AWARDS.

Seattle, WA, April 2, 2014

Corsair Distillery has won the highest honor in the world of craft distilling: the “Bubble Cap” award from ADI, the American Distilling Institute. ADI President Bill Owens said, “No one has given more back to the distilling community than Corsair. No one has been more innovative, yet open. They are the future of craft distilling.”

The Bubble Cap award is given to the one distillery of the year that represents the very best in the world of artisan distilling: excellence in quality of spirits, innovation, transparency, authenticity of approach, sustained company growth, community involvement, and embodying the ethos of craft. With over 500 distilleries now open in this exploding category, this makes Corsair’s win even more impressive.

Drew Faulkner, Vice President of ADI, said “Corsair truly deserves this. They are someone the whole industry can look up to and admire.” The bubble cap is a device used by distillers in the column of a still to increase the proof of the spirit. The award is made in Louisville, Kentucky at the Vendome Copper Company that also built Corsair’s stills.

By ADI’s definition, a craft distillery must produce less than 100,000 proof gallons per year, be independently owned and operated, and must actually distill their own products.

This makes Nashville, TN based Corsair’s third “Craft Distillery of the Year” award, having won Whisky Magazine’s Icons of Whisky award and the Wizard of Whiskey award. The distillery has won a number of other notable awards, including two “Innovator of the Year” awards from Whisky Magazine. The Bubble Cap award is particularly special in the craft distilling community because it is awarded by an organization made up of distilling industry peers.

Since its inception 6 years ago, Corsair has won 92 medals and awards at international spirits competitions. Publications and media outlets such as The New York Times, CNN Money, Food and Wine, Fortune Magazine, The Atlantic, Saveur, Tastings Magazine, Chilled Magazine, Imbibe Magazine, Beverage Industry, Beverage World, In The Mix, Whisky Magazine, Time Out New York, Garden and Gun, Whisky Advocate, Southern Living, Details, Men’s Health, Men’s Journal, Esquire, Wine Enthusiast, CBS News, Food Republic, A rtisan Spirit, and Maxim have featured and praised Corsair’s unique artisan spirits.
Website: http://www.corsairartisan.com

Twitter: @corsairartisan
Facebook: https://www.facebook.com/corsairartisan
ADI: http://distilling.com/

Bubble Cap
Corsair won a total of 8 medals at the American Distilling Institute awards. Corsair has won 92 medals thus far in International spirits competitions.

Everyone at Corsair is honored and grateful for this award and the recognition of the distillery’s vision and work.

Darek Bell,
Corsair Distillery Owner
Booze for Badasses.