Canadian Whisky Brings Home the Gold

VICTORIA, Jan. 17, 2013 /CNW/ – Canadian whisky maker, John K. Hall makes the best whisky in Canada. That’s the verdict of seven independent whisky experts who awarded Hall the coveted Canadian Whisky of the Year Award at the third annual Canadian Whisky Awards. Results of the annual blind tasting competition were announced Thursday evening at the Victoria Whisky Festival in Victoria, B.C.

Forty Creek Port Wood Reserve, a three-time winner, was also named Connoisseur Whisky of the Year in multiple markets, along with winning a gold medal. In announcing the awards, Chairman of the Judges, Davin de Kergommeaux, dubbed it “the best whisky yet from Forty Creek Distillery.”

Other top winners included Gibson’s Finest Rare 18 year old, and Canadian Rockies 21 year old.

The awards also recognized the 2012, flavoured whisky phenomenon.  All of the major whisky makers have moved to address the growing demand for flavoured whiskies with Gibson’s, Forty Creek, and Kruger Wine and Spirits being given particular mention.

Awards of Excellence were given to Kruger Wine and Spirits for Sortilège, Diageo for Crown Royal Maple, and Beam Inc. for Alberta Premium Dark Horse.

“What a year to be a whisky lover,” said de Kergommeaux as he introduced the winners. “Canadian producers have really upped their game and we see the results here tonight.” Canadian whisky sales were up four percent in 2012 and we’ve had double-digit growth in sales of high-end Canadian Connoisseur whiskies,” de Kergommeaux continued, “The time has come to recognize the excellent quality of Canadian whisky.”

A complete list of the winners is available at http://www.canadianwhisky.org/

Notes:

About the Canadian Whisky Awards

Each year the Canadian Whisky Awards recognize the very best Canadian whiskies and encourage distillers to maintain the highest standards for making whisky. To be eligible, whiskies must be distilled and matured in Canada. An independent panel of whisky writers, bloggers, and journalists selects the winners after blind tasting each whisky. Operated on a not-for-profit basis, the Canadian Whisky Awards are fully independent of the Canadian whisky industry.

Classic Haggis, Neeps an’ Tatties with Glengoyne Whisky Gravy – A traditional Scottish feast!

You need no excuse to enjoy a dram of Glengoyne but we all love a good Burns Supper and what better way to cook up a storm on Burns’ Night than with a classic haggis, neeps an’ tatties recipe with a Glengoyne whisky sauce from our friend and world renowned local chef, Nick Nairn.

Serves 4

• 200g rooster potatoes, peeled and cut into even-sized      pieces
• 3 tbsp warm milk or cream
• 40g unsalted butter
• sea salt and freshly ground black pepper
• 1 Macsween haggis, cooked according to the pack      instructions
• 800g turnip, peeled and cut into even-sized pieces (by      the time it’s mashed this reduces down to about 400g)

For the gravy

• 100ml chicken stock
• knob of butter
• healthy glug of Glengoyne 10 YO whisky
• salt and freshly ground black pepper

Place the potatoes into a pan of salted cold water and bring to the boil. Reduce to a simmer and cook gently for approximately 20 minutes. Check the tenderness – the point of a sharp knife should feel little resistance when pushed into the potato. Drain in a colander and return to the pan to dry out over a low heat for a minute. Mash them with a potato masher or pass through a mouli or ricer into a bowl. Using a wooden spoon beat in the warm milk or cream, then the butter vigorously, making the mash light and fluffy. Do the same to mash the turnip – minus the cream or milk.

To make the gravy, reduce the chicken stock and Glengoyne whisky in a pan over a high heat to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.

Heat the haggis thoroughly according to the instructions and serve arranged neatly on warm plates between a helping of neeps and a helping of tatties and a little gravy spooned onto each plate (with an additional dram on the side if you fancy). Slainte!

Nearly forgot, don’t forget the famous

Selkirk Grace by Robert Burns

Some hae meat and canna eat,
   And some wad eat that want it;
But we hae meat, and we can eat,
   Sae let the Lord be thankit.

New 2013 Whisky Books from Meluki Book Marketing 

Meluki Book Marketing is pleased to offer a wide selection of whisky titles from such experts as Jim Murray, Michael Jackson and Charles McLean and many more. We have recently received stock of a few recently published titles that will be of interest to Whisky enthusiasts, which are highlighted below.

For a complete list of our titles please visit our website (www.meluki.ca ). The direct link to our Spirits page is : http://store.meluki.ca/spirits.html

Jim Murray’s Whisky Bible 2013 (9780955472978) $21.95 – ” The annual whisky guide which is regarded by connoisseurs as the most authoritative”.

Jim Murray will be attending The Victoria Whisky Festival in January 2013.

Malt Whisky Yearbook 2013 (9780955260797) $27.00. Edited by Ingvar Ronde – “Malt Whisky Yearbook 2013 lists hundreds of whisky shops, whisky sites and new bottlings”. A new feature this year : “The People Working on the whisky frontline”

Single Minded 2013 (9780991809400)  $14.95by Johanna Ngoh – the executive producer of the Spirit of Toronto Whisky Gala. The book is ” a modest guide to really good whisky”.

Johanna Ngoh will be attending The Victoria Whisky Festival in January 2013.

Canadian Whisky (9780771027437) $24.99 by Davin De Kergommeaux. “Canadian Whisky is a celebration of Canada’s unique spirit”.

Davin De Kergommeaux will be attending The Victoria Whisky Festival in January 2013.

Whisky Opus (9780756698331) $44.00 by Gavin D. Smith & Dominic Roskrow with contributions by Davin De Kergommeaux & Jurgen Deibel. ” A new look at the most complex and alluring drink in the world”.

Davin De Kergommeaux will be attending The Victoria Whisky Festival in January 2013.

1001 Whiskies You Must Taste Before You Die  (9780789324870) $39.95. General Editor – Dominic Roskrow with a foreword by Jim Murray.”This is the most important illustrated exploration of whisky published in years”.

Jim Murray will be attending The Victoria Whisky Festival in January 2013.

101 World Whiskies To Try Before You Die (9780755363193) $19.99 by Ian Buxton. This is Ian Buxton’s second collection of 101 whiskies that he believes every whisky lover should try – before they die.

Whisky In Your Pocket : Book and Hip Flask Set (9781849341875) $34.95: Book only (9781849340236) $12.95

Now in its 8th edition, and based on the bestselling original Malt Whisky Almanac by whisky legend and industry ambassador , Wallace Milroy, this book is written in collaboration with whisky writer Neil Wilson. With the book is a 5 fluid oz stainless steel flask.

Meluki Book Marketing also stocks a wide range of Whisky distillery prints, art plaques etc.

We offer trade discounts to retailers, so please feel free to contact us for further information.

Tony Lawrence

Tony Lawrence
Meluki Book Marketing
www.meluki.ca

Winners of the 3rd annual Canadian Whisky Awards as announced in Victoria B.C. on Thursday, January 17th, 2013.

Canadian Whisky of the Year
Forty Creek Port Wood Reserve

• Connoisseur Whisky of the Year – Multi-market:
o Forty Creek Port Wood Reserve

• Connoisseur Whisky of the Year – Domestic:
o Gibson’s Finest 18 Year Old

• Connoisseur Whisky of the Year – Export:
o Canadian Rockies 21 Year Old

• Sippin’ Whisky of the Year – Multi-market:
o Century Reserve Lot 15-21

• Sippin’ Whisky of the year – Domestic:
o Forty Creek Copper Pot Reserve

• Sippin’ Whisky of the Year – Export:
o Masterson’s French Oak

• Value Whisky of the Year – Domestic:
o Canada Gold

• Cream Whisky of the Year:
o Forty Creek Cream

• Flavoured Whisky of the Year Multi-market:
o Tap 357

• Flavoured Whisky of the Year – Domestic:
 Gibson’s 100th Grey Cup Limited Edition

• Award of Excellence – Innovation
o Kruger Wines & Spirits – Sortilege

• Award of Excellence – Canadian Whisky Profile
o Diageo – Crown Royal Maple

• Award of Excellence – Line Extension
o Beam Inc. – Alberta Premium Dark Horse

Gold Medals
Forty Creek Port Wood Reserve
Gibson’s Finest Rare 18 Years Old
Crown Royal Reserve
Crown Royal Black
Highwood Calgary Stampede 25
Masterson’s French Oak
Masterson’s
Lot No. 40
Wiser’s Legacy
Century Reserve Lot 15-25
Forty Creek Confederation Oak
Canadian Club Reserve
Forty Creek Cream
Gibson’s Finest 100th Grey Cup Limited Edition

Silver Medals
Wiser’s Small Batch
Still Waters 1+11
Alberta Premium Dark Horse
Canada Gold
Wiser’s 18 Year Old
Masterson’s American Oak
Wiser’s Deluxe
Canadian Club Sherry Cask
Pendleton 1910
Sortilege Maple Cream
White Owl Spiced
Collingwood
Tap 357
Sinfire Cinnamon Whisky

Bronze Medals
Pike Creek
Forty Creek Copper Pot Reserve
Forty Creek Barrel Select
Crown Royal Limited Edition
Forty Creek Double Barrel Reserve
Alberta Premium
Canadian Club Classic
Sortilege Maple Cream
Crown Royal Deluxe
Royal Canadian
Canadian Rockies 21
Gibson’s Finest 12 Year Old
Seagram’s VO
Canadian 83
Gibson’s Finest Sterling
Caribou Crossing
Rich & Rare Reserve
Sortilege Prestige 7 year old
Sortilege Maple Whisky
Canadian Club Dock No. 57 Spiced
Crown Royal Maple
Wiser’s Spiced
Black Velvet Toasted Caramel

www.canadianwhisky.org

The Southern Comfort Beach Guy Has A New Job…Weatherman

Southern Comfort and Wieden+Kennedy New York are pleased to introduce a new way to get your weather  – www.comfortableweatherguy.com.

The site, the latest in the “Whatever’s Comfortable” campaign, which launched with this spot in August of 2012, features our speedo wearing, Southern Comfort drinking man, doing his thing in the rain, the snow, the wind and of course, the sun. The site is accessible via mobile and tablet, and is a unified experience across all platforms.  The site will pick up your location, so if it is snowing in your city, it is snowing on our guy. He’s comfortable in any environment. There are over 80 different scenarios in all. Here are some examples of the various settings you’ll find him in:

http://youtu.be/cEe9B8M4d3M – Hail

http://youtu.be/BZvBU3xJNYo – Hot temperatures

http://youtu.be/MWZEXNOAXR8 – Windy

http://youtu.be/U57B2V2WiHo  – Lightning

The “Whatever’s Comfortable” campaign, much like the Southern Comfort brand, was created to celebrate and inspire the awesome attitude of people who are completely comfortable with themselves. www.comfortableweatherguy.com is another way to celebrate this attitude.

‘MALT WHISKY AND PLACE’ DEBATE: LONDON GASTRONOMY SEMINAR, 30TH JANUARY 2013

THE WHISKY SHOP’S GUIDE TO BURNS NIGHT 

Whisky is the perfect drink to enjoy on Burns Night and The Whisky Shop, the UK’s largest specialist whisky retailer, is highlighting the best whiskies to enjoy with the traditional haggis, neeps and tatties on Friday 25^th January 2013.

Longmorn – 16 year old – £64.99

An initial big malt flavour that commands a pause, revealing a silky rich naturally sweet and quietly complex character.

Strathisla – 12 year old – £34.99

The core malt in Chivas Regal, Strathisla is classic Speyside whisky, rich in summer fruits.  

Scapa – 16 year old – £69.99

A warm golden embrace, traces of honey and wild heather and the merest hint of the sea, this delicious whisky is an expression of the life of an Island.

Auchentoshan – 12 year old – £36.99

Easy drinking, fruity, soft and delicious, this whisky has benefited hugely from going from 10 to 12 years old. 

Andrew Torrance, Managing Director of The Whisky Shop, said: “Burns Night is a traditional Scottish celebration and it is important to have the right whisky to complement the distinctive flavour of the spicy haggis.”

The Whisky Shop is the UK’s largest whisky only specialist with 21 stores nationwide.  The flagship store is located at 70 Piccadilly, London and can be contacted on 0141 427 2977 or andrew@whiskyshop.com

BUFFALO TRACE DISTILLERY

WELCOMES GUESTS FROM AROUND THE WORLD AND ONLINE 

Tourism up 28 Percent and a New Website for the New Year! 

FRANKFORT, Franklin County, Ky (Jan. 2013) – Buffalo Trace Distillery kicks off 2013 with some exciting news to share: A record number of visitors toured the Trace in 2012, shattering the previous visitor record by 28 percent.  And for whiskey fans that cannot tour the 225-year-old Distillery in person, Buffalo Trace has unveiled a new website at www.buffalotracedistillery.com.

The enhanced website features a new interactive map on its home page showing its expansive 130 acre complex, complete with several points of interest containing 360 degree views of the campus, as well as seven web cams that give a bird’s eye view of areas such as the hand bottling halls, barrel dumping, the fermenters and the still house. There’s even steam rising, a barrel rolling, and truck moving along the road to give as real of an experience as one can get without visiting here in person!

Delving into the website, visitors can watch videos of the distilling process, learn about distilling from Master Distiller Harlen Wheatley and hear Master Distiller Emeritus Elmer T. Lee talk about his 59+ years spent in the bourbon industry. There is also extensive information about the Distillery’s bourbons, the four different tours offered and tour times, and the events and rental facilities.

“We’re very excited about our progress we’ve made, both on the tourism side and the cyber side,” says Meredith Moody, marketing services director.  “We attribute our strong increase in visitors to the fact that we offer a great variety of tours, all complimentary. Our bourbons continue to win awards, and that also draws people here from around the world. Now with an updated website, which offers so much more information and interaction, visitors can feel like they took a tour from their living room!”

About Buffalo Trace Distillery

Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich distilling tradition dates back to 1787 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 listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com.

Chef Lee Anne Wong, winner of Iron Chef America and editor of the Maker’s Mark® Cookbook, has created several delicious game-day snack recipes using Maker’s Mark, the handcrafted bourbon from the heart of Kentucky. And why not jazz up party wings with Kentucky bourbon, or enliven onion dip with America’s spirit? Maker’s Mark is the only bourbon that’s smooth and versatile enough to shine from both behind the bar and in the kitchen; not to mention, bourbon is quickly becoming the spirit of the moment.

Bourbon Apple Glazed Chicken Wings

Serves 4

• 2 lbs chicken wings, trimmed
• 1 cup Maker’s Mark® Bourbon
• 1 can frozen apple juice concentrate, thawed (12 ounces)
• ½ cup soy sauce
• ¼ cup cider vinegar
• ¼ cup dark brown sugar
• 4 large cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper
• 1 tablespoon maple syrup

1.            Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

2.            Preheat the oven to 325F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip

Serves 6-10

• 4 tablespoon extra virgin olive oil
• 2 large sweet onions/vidalias, peeled, halved, sliced thinly with the grain
• 1 teaspoon salt
• ½ cup Maker’s Mark® or Maker’s 46™ Bourbon, plus 1 tablespoon
• ¾ cup Greek yogurt
• ½ cup fresh ricotta cheese
• ½ cup sour cream
• Few drops lemon juice
• Pinch sugar
• Salt and pepper to taste
• Crudite vegetables and chips for dipping

1.            In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

2.            Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chips.

The Pub

• 1-1/2 parts Maker’s Mark® Bourbon
• Cold ginger beer

In tall pilsner (beer) glass, add cubed ice. Pour in Maker’s Mark® Bourbon and fill to top with ginger beer.