April 2013, Islay: Islay’s independent farm distillery, Kilchoman, has added a new range to its award winning Islay Single Malt Scotch Whisky collection, Loch Gorm.

Named after the famously peaty loch near the distillery, the Loch Gorm range will be the only sherry cask-matured release from Kilchoman. Only 10,000 bottles of the inaugural five year-old bottling will be available worldwide and is expected to sell quickly.

Aged in Oloroso sherry butts and finished in Oloroso sherry hogshead casks for six weeks, Loch Gorm adds a new dimension to Kilchoman’s portfolio, bringing depth of colour and fresh character to the Islay Single Malt.

Anthony Wills, Managing Director of Kilchoman, said: “Over the years we have released a limited number of sherry-matured Kilchoman bottlings, all of which proved very popular with our customers. Loch Gorm shows wonderful balance between the peat smoke and spicy rich flavours, typical of sherry cask maturation.”

As with the two other ranges in Kilchoman’s portfolio, Machir Bay and 100% Islay, a new bottling of Loch Gorm will be periodically released as the whisky matures, with each bottling differentiated by distillation and bottling years printed on the label.

Founded in 2005, Kilchoman is one of the smallest distilleries in Scotland and the first distillery to be built on Islay for 125 years. A working farm distillery, it is one of only a handful of distilleries still practicing floor malting. Kilchoman also grows its own barley, and completes all parts of the production process, from barley to bottling on the island.

Loch Gorm is bottled at 46% ABV (70cl) and is now available from specialist drinks and whisky stores, priced at RRP of £56.

For further information on trade distribution information visit www.kilchomandistillery.com

UK Stockists include Royal Mile Whiskies, The Whisky Shop at www.kilchomandistillery.com and The Whisky Exchange.

www.kilchomandistillery.com
facebook.com/pages/Kilchoman-Distillery
twitter.com/Kilchoman05

NEW CANADIAN SINGLE MALT WHISKY TO BE RELEASED

Vaughan, Ontario, April 2013 – Still Waters Distillery announces the release of the first Single Malt Whisky to be distilled, aged and bottled in Ontario. STALK & BARREL SINGLE MALT WHISKY will be released on Saturday, April 27, 2013, exclusively at Still Waters Distillery’s on-site distillery retail store.

All STALK & BARREL SINGLE MALT WHISKY will be bottled as single cask offerings in individually numbered bottles. The whisky is made by hand from 100% Canadian two-row malted barley in small batches in a custom built copper pot still. It is bottled with no chill-filtering or artificial colouring. The initial release will be from the first few casks of whisky made in 2009 and will be offered at full cask strength. A limited number of bottles will initially be available directly from the distillery, which will also start selling to Ontario residents online. However, the bulk of the product has already been allocated to markets outside the province, including the US and Sweden. Future casks will be bottled and offered for sale as they mature.

Distiller and company co-founder, Barry Bernstein, said, “We set out to restore the tradition of small batch craft distilling in Ontario that goes back centuries. This is the culmination of four years of hard work and patience.” Barry Stein, co-founder and fellow distiller remarked, “We are already seeing incredible interest for our single malt whisky and have increased our production to meet future demand”.

Still Waters Distillery is Ontario’s first grain-to-glass micro-distillery. Their focus is on handmade whiskies, with their STALK & BARREL SINGLE MALT WHISKY being the first release. A rye whisky will be released in the future to extend the product line. They also produce an award-winning blended Canadian whisky, an award-winning single malt vodka, and a brandy.

Still Waters Distillery www.stillwatersdistillery.com

Spirit of Speyside Whisky Festival’s campaign to legalise the dram as a measure for Scotch whisky gathers support

A campaign to have the dram legalised as a measurement for the sale of Scotch whisky is gathering momentum.

Organisers of the Spirit of Speyside Whisky Festival say they have been inundated with messages of support for their effort have the 25ml measurement renamed as a dram.

They believe that public support is weighing down heavily in their favour, and hope that a final push from the thousands of international visitors who are expected to attend the Festival next month will help them reach a successful outcome.

Organisers wrote to the National Measurement Office to ask for the dram to be reinstated so that revellers would be able to walk into any bar and ask – legally – to be served a dram.

But when officials said alcohol could only be sold in metric measurements and they could not support a dual measurement system, the Festival launched its bid to have the 25ml and 35ml measurements renamed a dram and large dram respectively.

Spirit of Speyside Whisky Festival manager Mary Hemsworth says the campaign has sparked an important debate about a word which is synonymous with Scotland and Scotch whisky.

She says, “We have had messages of support for what we are trying to achieve from as far afield as California and Australia. People do genuinely feel a huge affinity for the dram and they are telling us that they would like to see the dram gain official, legal recognition.

“It has been clear from the debate being generated that people have very different ideas about what size a dram should be. Some people are saying the 25ml measure should be a nip and the 35ml measure should be a dram, while others are telling us that to limit the dram to a 25ml measure may seem a little stingy.

“The people who visit the Spirit of Speyside Whisky Festival come from all over the world, but they all have one thing in common – an incredible passion for Scotch whisky. We intend to listen to their thoughts during the Festival and if they truly do support this campaign, we will go back to the National Measurement Office to ask them to listen to the will of the people.”

In olden days, the dram measurement was about the size of a teaspoon. Mrs Hemsworth says the Festival is not advocating a return to that measurement as it would undoubtedly be unpopular with whisky lovers.

She adds, “The most important thing is to have a legally recognised measurement called the dram because the very word is so important to the Scotch whisky industry and synonymous with Scottish hospitality.”

The Spirit of Speyside Whisky Festival takes place from May 2-6 and is a celebration of everything connected to Scotland’s national drink. It takes place annually in Speyside – a region home to more whisky distilleries than any other part of Scotland – and this year almost 400 events are on the programme.

Visitors will be able to tour distilleries including several not usually open to the public, nose and taste classic malts, learn how to pair the amber nectar with food, and dance the night away at ceilidhs.

There’s also the opportunity to enjoy the stunning scenery with ‘drambles’ across the countryside, take a trip on the whisky train and gain a unique perspective of the region’s distilleries on a canoe tour of the River Spey.

Tickets for this year’s Festival are on target to break records, with a huge rise in the number of visitors coming from the USA, Canada and Scandinavia. Further information about the programme and where to get tickets are available at www.spiritofspeyside.com

Notes:

The Save Our Dram Facebook page can be found at www.facebook.com/SaveOurDram and on Twitter @SaveOurDram

The Spirit of Speyside Whisky Festival is committed to promoting responsible drinking. Visitors needing to travel to and from festival events can take advantage of a range of transport options including a taxi voucher scheme (sponsored by Diageo) providing festival goers with a 25% reduction on fares with participating operators, various pre-bookable dedicated bus shuttles and even a “Dram Line” off-road Argocat taxi for a day long distillery tour.

The Festival also runs several competitions and awards including the prestigious Spirit of Speyside Whisky Awards as well as the Benromach Spirit of Speyside Whisky Photographic Competition

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

EventScotland: EventScotland is the national events agency. EventScotland is working to make Scotland one of the world’s leading event destinations. By developing an exciting portfolio of sporting and cultural events EventScotland is helping to raise Scotland’s international profile and boost the economy by attracting more visitors. For further information about EventScotland, its funding programmes and latest event news visit www.EventScotland.org

About the Year of Natural Scotland 2013: Year of Natural Scotland 2013, the third of four focus years, is a chance to highlight Scotland’s great natural assets. It provides an opportunity to celebrate our reputation as a land of outstanding beauty, and encourage responsible tourism in Scotland. The aim of Year of Natural Scotland 2013 is to promote Scotland’s stunning natural beauty and biodiversity, and promote ways in which visitors can enjoy our beautiful landscapes, wildlife and heritage responsibly. More information about the programme can be found at: www.visitscotland.org.uk The Year of Natural Scotland is a Scottish Government initiative led in partnership by EventScotland, VisitScotland, Creative Scotland and VOCAL.

DISTELL BUYS TOP SCOTCH WHISKY PRODUCER, BURN STEWART DISTILLERS 

The Distell Group, South Africa’s leading spirits, wines and ready-to-drinks business has acquired top-performing producer of Scotch whiskies, Burn Stewart Distillers Limited, for just over R2,2 billion (£160 million) from the Scottish based CL World Brands Limited and Trinidad and Tobago based Angostura Limited, owners of Hine Cognac and Angostura Bitters respectively  amongst other global brands.

The strategic purchase of the fully integrated producer of both Blended and Single Malt Whiskies will allow Distell to capitalise on the continuing global growth in Whisky consumption and give it access to scarce blended and single malt stocks from prime whisky-producing regions in Scotland, while also enhancing its global footprint.

The deal follows an equal partner venture established in 2007 between Distell and Burn Stewart in which the two parties co-owned and marketed three Scotch Whiskies – Bunnahabhain, Black Bottle and Scottish Leader, in sub-Saharan Africa.

The agreement between Distell, CL World Brands Limited and Angostura Limited, announced today (15 April, 2013) involves the purchase of 100% of the equity in Burn Stewart whose portfolio includes: three single malt whisky distilleries; a blending and maturation facility; a bottling hall; and a dry and finished goods storage site, as well as its in-house marketing and distribution functions. All Scotch Whisky stocks currently in maturation also form part of the transaction.

Burn Stewart is based in East Kilbride, near Glasgow, Scotland. The company employs close to 270 staff.

It also operates a sales and marketing branch in Taiwan, the world’s fourth biggest Scotch Whisky market by volume; and it holds a majority stake in a spirits distribution arm in the USA.

The biggest brand in its portfolio is Scottish Leader, the pre-eminent Blended Scotch Whisky in its category in Taiwan.

Others are the blended whisky Black Bottle as well as the single malts Bunnahabhain, Deanston, Tobermory and Ledaig. Some have long-established histories dating back to the 18th and 19th centuries.

All are recognised for quality excellence on leading competitive platforms. They are sold in over 60 countries and have been making impressive inroads into developing markets.

Commenting on the deal, Distell Group MD Jan Scannell said: “Our acquisition of Burn Stewart is a very significant development for Distell from a strategic perspective but also given the rich and proud history and heritage of the brands involved. This gives us an outstanding foundation from which to build, while cherishing their individual traditions.

“Bunnahabhain, the Burn Stewart Distillers’ flagship single malt, is made on Islay, considered one of the most prestigious whisky locations by connoisseurs. There are only eight distilleries on the Island, so we are extremely fortunate to acquire this very highly-ranked brand.

“Tobermory is the only distillery on the Isle of Mull, one of the most popular tourist spots in Scotland, while the home of Scottish Leader is the Deanston Distillery situated in the Scottish Highlands in Doune near Stirling, close to both Edinburgh and Glasgow, and another important destination for whisky enthusiasts.”

Scannell confirmed that Scottish Leader, so well established in Taiwan, would give Distell a springboard into a country with a growing appetite for other speciality drinks the company offers.

The Scotch Whisky Association (SWA) data shows that the global whisky market has been one of the fastest-growing drinks segments and after vodka, is the world’s biggest spirit category by volume.

The most recent SWA figures show that for the ten years from 2002 to 2012, sales values rose by 87% to £4,3 billion (R59,9 billion).

Consumption has risen across both developed and emerging markets, notably the UK, the US, as well as Latin America, Eastern Europe, many parts of Asia and in key African markets.

Scannell added: “We have acquired a business with a portfolio of strong brands, backed by a sound production and marketing team. Their expertise is integral to the ongoing success of Burn Stewart.”

Marlon Holder, MD of CL Financial Limited, parent of CL World Brands Limited, said he was confident that Distell, a long-established company dating back to 1925 and with a reputation for successful brand building, would take Burn Stewart to the next level of its international development.

Burn Stewart MD, Fraser Thornton, said: “The close working relationship with Distell over the fourteen years has amply demonstrated the South African group’s capacity, experience and expertise to strengthen and grow the company.

“We have developed solid synergies with a strong cultural fit between our two entities and are enthused by Distell’s plans to recapitalise and advance the business.”

The purchase marks the second time in recent years that Distell has invested in a major global spirits acquisition.

In 2009 the company acquired well-known heritage cognac brand Bisquit from Pernod Ricard.

In the four years since then, it has re-established the brand as a major cognac player in global markets, building volumes by double digits across a range of developing markets.

Notes: 

About Distell

• Distell      is Africa’s leading producer of wines, spirits, ciders and ready-to-drinks      (RTDs) with a portfolio of close on 100 brands.
• It is the world’s second biggest producer of ciders, the sixth biggest producer of brandies and the 12th biggest marketer of wines.
• With a      global network of offices and distribution partners, the company employs      nearly 5 000 people worldwide and has an annual turnover of R14,2 billion.      (£1,09 billion)
• Distell      is a former Distiller of the Year award winner at the International Wine      and Spirit Competition.
• Its      South African whiskies, Three Ships and Bain’s Cape Mountain Whisky, have      also earned international acclaim.

For more visit: www.distell.co.za 

About Burn Stewart

• Burn Stewart Distillers Ltd is a fully integrated Scotch whisky producer and brand owner with three single malt whisky distilleries and a strong portfolio of Scotch whisky brands.
• The company’s head office and bottling hall are based in East Kilbride, with blending and warehousing facilities at Airdrie, both near Glasgow.
• The three distilleries include: Deanston in Doune, Perthshire; Bunnahabhain on the Isle of Islay and Tobermory based on the Isle of Mull.
• Burn Stewart produces and markets a well balanced range of Scotch whisky brands to appeal to every type of Scotch consumer and distributes to over 60 markets worldwide.

For more visit: www.burnstewartdistillers.com

TALISKER OPENS DOORS TO VISITORS AFTER £1MILLION REVAMP

THE world-famous Talisker Distillery on the Isle of Skye has opened its doors to its spectacular new visitor centre following a £1million redevelopment.

Talisker’s new Visitors Centre

Distillery manager Mark Lochhead officially opened the new centre in time for the Easter tourist season following a major revamp and expansion of the distillery’s visitor facilities.

Talisker is the only distillery on Skye and is a leading tourist attraction on the island, welcoming almost 60,000 visitors last year. The major investment has significantly extended the visitor centre and dramatically enhanced the offering for visitors to the iconic distillery.

Mark Lochhead said:

“We are absolutely delighted with the investment we have made here at Talisker and with the new facilities we have created. Talisker is going from strength to strength as a brand and the distillery is growing in popularity with people coming from all over the world to visit the home of our iconic single malt.

“The new visitor centre gives us a wonderful stage to tell the story of Talisker with its rich history and heritage and also to give our visitors a really high quality experience which matches the unique whisky we make here.

“We are also delighted for the local economy here on Skye. This investment has seen a significant number of contractors staying in the area benefiting local businesses and the increasing tourism will also have a great knock-on effect for local businesses.”

The investment has seen the creation of a new welcome area for visitors and a spectacular enhanced viewing gallery in one of the distillery warehouses. New tasting rooms have also been created in which visitors can savour Talisker™ single malt Scotch whisky in surroundings which reflect the heritage and provenance of the whisky.

Diageo operates 28 malt whisky distilleries in Scotland, more than any other company, and with 12 of these having dedicated visitor centres it is also the leading provider of whisky tourism facilities, welcoming over 270,000 visitors last year. These include the homes of some of Diageo’s iconic Scotch whisky brands such as Glenkinchie, Oban, Lagavulin, Dalwhinnie, Royal Lochnagar and Cardhu.

Talisker is Diageo’s busiest distillery visitor centre welcoming  59,767 people in 2012- up by more than 10 per cent from 54,303 in 2011.

Talisker is also one of Diageo’s leading single malt Scotch whiskies in terms of sales performance, delivering net sales growth of 20% in the company’s recent half year results.

The Jura distillery is celebrating its 50th anniversary with a packed programme of live music performances, interactive whisky tastings and storytelling sessions at this year’s Jura Whisky Festival, an established part of “Fèis Ìle” (Islay Whisky Festival).

In the late 1950s, following decades of neglect, two local estate owners, Robin Fletcher and Tony Riley-Smith, rebuilt the Jura distillery, employing architect William Delme-Evans. By 1963 their work was complete, providing much needed economic support for an isolated island community and a distillery which went on to create an eclectic and award-winning range of whiskies.

As part of the two day festival on 29 and 30 May, visitors to Jura will be able to hear about the rebirth of Jura distillery first hand and experience some of the finest malts Jura has to offer, including: Delme Evans Select, Festival Bottling 2013, Turas Mara and a rather unusual 39 ¾ year old whisky!

Master Blender Richard Paterson will be leading the tasting Master Class for this year’s unique festival bottling, a marriage showcasing the best of Jura’s heavily peated and sherry styles, containing whisky aged in a 1963 Vintage sherry butt, tying this new whisky right back to the reopening of the distillery 50 years ago.

The liquid celebration of the anniversary doesn’t stop there, as a lucky few will get to taste a whisky specifically created to recognise the work of distillery architect William Delme Evans.

Just over 500 bottles of the Delme Evans Select were released in 1988 and it completely sold out. But the distillery held some bottles back, and visitors to this year’s festival will be the last in the world to enjoy this special spirit which was created using the very stills designed by the man whose name is on the bottle.

In another first for the Jura Festival, there will be a whisky masterclass held at sea, with a 40 minute guided cruise around the small isle bay and a chance to taste the newest edition to the Jura range – Turas Mara.

Meaning “long journey”, this travel retail exclusive was inspired by a poem by island resident Jessie Scott who wrote an ode to Jura when she emigrated from the island in the 1800s. A plaque with the poem has pride of place on the beach at the point where she left the island.

Meanwhile, Paterson will also be hosting an exclusive pre-launch of the Jura 40 year old – which at the time will only be 39 ¾ years old – with festival goers getting the chance to create the tasting notes to go along with the whisky when it officially launches some time in 2014.

For more information on the Jura Distillery Whisky Festival please visit www.isleofjura.com  or email shop@jurawhisky.com

Global brand ambassador Willie Tait argues that William Delme Evans is one of the most important people in the brand’s illustrious heritage:

“He designed the distillery and the unusually tall stills that you see standing here on the island today. His work has allowed us to create one of the most revered and fastest-growing malt whiskies in the world.

“You have to admire the altruism, foresight and courage of these guys all those years ago. Today’s bean counters would regard them as insane money wasters. If you were to build a new distillery today, would you build it on a remote island like Jura? Absolutely not. But if they didn’t have the courage of their convictions 50 years ago, then this wonderful community that you see today may not exist. They deserve to have a dram raised in their honour by those making the pilgrimage here. Orwell didn’t call it the un-get-atable place for nothing.”

Distillery manager Willie Cochrane said:

“Jura has taken part in the Feis Ile for years; however 2013 is not just any ordinary year. Excuse the pun, but we are pushing the boat out to celebrate the 50th anniversary of the rebirth of our great distillery, and we’re hosting more tastings, tours and activities than ever before.

“Even those without tickets to the very special tastings can take part. There will be a range of activities and entertainment taking place around Craighouse, the “capital” of Jura, including live music in the local pub, Jura core range tastings, food in the cooperage and tours of the distillery.”

 NOTES About Jura Off the west coast of Scotland lies one of nature’s best kept secrets, the Isle of Jura.  Populated by a community of less than 200, known as Diurachs (the Gaelic name for the people of Jura), it is a place of myth, legend and intrigue – and an award-winning range of single malt whiskies which hold the promise of good fortune for all those that believe. There are five classic bottlings in the Jura Collection, each with their own distinctive flavour profiles: the light and delicate Origin 10; the rich and full bodied Diurachs’ Own 16 years old; fruity and spicy Elixir, and Superstition and Prophecy which are lightly and heavily peated respectively. To find out more visit www.jurawhisky.com The history of whisky distilling on Jura The story of whisky distilling on Jura is a colourful tale of deceit, hardship and heroism. Over 400 years ago illicit distilling was rife on the island, until in 1781 when meddling politicians introduced a ban on illegal distillation that effectively brought an end to whisky distilling on Jura. The Jura distillery was founded in 1810 by the then Laird, Archibald Campbell, but over the years it began to fall into a state of disrepair. However, the early 1960’s signalled a new era of good fortune for the distillery when two locals, Robin Fletcher (owner of the Ardlussa Estate) and Tony Riley-Smith (owner of Jura house) rebuilt it, not only bringing back this magical malt, but also creating jobs on the island. In 1963, architect Delme-Evans worked with Fletcher and Riley-Smith to introduce tall, elegant stills into the distillery and it is those very same stills that continue to produce the precious amber malt to this day.

A New whiskey and classic favorites FROM BUFFALO TRACE DISTILLERY win 2013 Ultimate Spirits Challenge

Blanton’s Bourbon and Caribou Crossing Whisky Win Chairman’s Trophies for the Second Consecutive Year 

FRANKFORT, Franklin County, KENTUCKy (April, 2013) – The winners from last month’s 2013 Ultimate Spirits Challenge have been announced. Buffalo Trace Distillery was honored for one of its newer whiskeys introduced in 2012, along with some classic favorites.

For the second year in a row, judges awarded Blanton’s Single Barrel Bourbon the highest honor of “Chairman’s Trophy” winner among all other bourbon whiskeys. Blanton’s was the first Single Barrel Bourbon Whiskey ever commercially sold back in 1984 and remains a favorite among connoisseurs.

Within the Canadian Whisky category, Caribou Crossing Single Barrel Canadian Whisky was awarded the “Chairman’s Trophy,” also for the second year running.  This $50 Canadian Whisky is the first Canadian Single Barrel whiskey of its kind and has been well received by both consumers and reviewers alike since its introduction in 2010.

Colonel E. H. Taylor, Jr. Small Batch Bourbon was the newest whiskey created by Buffalo Trace Distillery that earned the distinction of “Extraordinary, Ultimate Recommendation.”  This bourbon, introduced last year, was described by the judges as being, “Pleasantly fruity on the nose suggesting, apricot, pear and cherry while maintaining a toasted oak characteristic as well.”

The other Buffalo Trace Distillery whiskeys awarded the distinction of “Extraordinary, Ultimate Recommendation” include:

• Pappy Van Winkle Family Reserve 20 Year Old Bourbon
• William Larue Weller Bourbon

All three of these bourbons were also named Finalists for the Chairman’s Trophy.

Awarded the distinction of “Excellent, Highly Recommended” were:

• Benchmark Old No. 8 Kentucky Straight Bourbon
• Buffalo Trace Kentucky Straight Bourbon
• Eagle Rare Single Barrel Bourbon
• George T. Stagg Bourbon
• Sazerac Straight Rye Whiskey

Buffalo Trace and Sazerac Straight Rye were also named Finalists for the Chairman’s Trophy in their respective categories, and Benchmark and Buffalo Trace were deemed to be “Great Values.”

In all, the whiskeys from Buffalo trace Distillery received a total of 10 “Ultimate” or “Excellent” recommendations.  Find a complete list of winners online at http://www.ultimate-beverage.com/the-results/2013-spirits-results/.

About Buffalo Trace

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.

Buffalo Trace Distillery Breaks Ground on New Experimental Warehouse

Warehouse X to Enhance Whiskey Research

In Search of the Holy Grail

FRANKFORT, Franklin County, Ky (April 5, 2013) Buffalo Trace Distillery is breaking ground today on an experimental barrel warehouse that will allow the Distillery to take its quest for the “perfect bourbon” even further.

Named Warehouse X, this warehouse is the first new building Buffalo Trace has added to its 130 acre complex in more than 60 years!  Comprised of brick, concrete block, and skylights, this structure is no ordinary barrel warehouse.  With a small footprint of only 30 feet by 50 feet, Warehouse X will have a capacity of around 150 barrels. Its most compelling feature, however, is four independently operating chambers that will allow specific variables to be tested, in order to determine their effect on aging barrels. There will also be a barrel breezeway with an open air rick, underneath a roof, that will allow a small number of barrels to age while being exposed to the natural elements.

The first four variables Buffalo Trace plans to experiment with are natural light, temperature, airflow, and humidity. Warehouse X will test one variable at a time.  For example, the first experiment will focus on the effect of natural light for at least two years. Each chamber will have varying degrees of light, ranging from 100% natural light to complete darkness.  After the natural light experiment is concluded, a new experiment will start on temperature, and then studies will start on the effects of humidity, and so on.

Warehouse X is projected to be finished by August 2013, but everyone can track the progress and view pictures of the construction through a blog updated frequently: www.experimentalwarehouse.com.  Upon completion, visitors to Buffalo Trace Distillery will be able to walk around Warehouse X and learn about the current experiment occurring inside.

“It’s no secret that we’re on the hunt to find the Holy Grail of bourbon,” said Harlen Wheatley, master distiller.  “By building this experimental warehouse, we’ll be able to keep a tight control on the variables that affect the barrel aging process and can make changes along the way to the aging environment that will hopefully allow us to one day come up with the perfect bourbon.”

The whiskeys that will be aging inside Warehouse X will be bottled under the Experimental Collection line. It will be a minimum of eight years after the warehouse is complete before any whiskey will be bottled from Warehouse X.

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.

New Zealand whisky wins awards and exports in San Francisco and London 

Oamaru, New Zealand– April, 2013 – It’s early in 2013 but already New Zealand Whisky is gaining accolades and market share on opposite sides of the world. Battling it out with over 300 whiskies at the World Whiskies Awards in London, the Dunedin-made whisky won across three categories, but its greatest recognition was at the San Francisco World Spirits Competition.

“Winning one of the few DoubleGold medals on offer saw our South Island Single Malt recognized as one of the world’s great whiskies. We are humbled by our results in such high caliber competitions; it really honors the craftsmanship of the Dunedin distillers, and the commitment to quality by our Oamaru team, and our production partners in Christchurch,” says company CEO Greg Ramsay.

With over 1,400 spirits in San Francisco this was the largest competition in their 13-year history. “Its one of the most respected beverage competitions in the world, with over 34 judges doing blind tastings. We were recommended to enter this particular competition by ex-patriot Scot Michael Fraser-Milne of WhiskyGalore in Christchurch- so we can thank him for this inspiration.”

“This is an enormous result considering our first shipment has just arrived in the USA for the Mid-West market out of Chicago. We’ve now had enquiries from Californian and New York distributors too,” explained International General Manager Troy Trewin.

“It really sunk in just how significant the DoubleGold was, when I saw which other distilleries were awarded, and the great whiskies which only gained Gold or Silver behind us,” says Trewin. “There was the South Island Single Malt, awarded DoubleGold alongside Talisker, Glenmorangie and Bushmills Single Malts, and ahead of the likes of some of Scotland’s favourites like Aberlour and Dalwhinnie.”

The South Island Single Malt will now go on the event’s DoubleGold 14 city roadshow, showcased to buyers, whisky writers and connossieurs from across the beverage industry around the US.”

The New Zealand Whisky Company is a success story that signals a revival of the whisky industry in New Zealand. The whisky was once distilled by Seagram’s in Dunedin before the distillery was sold to Fosters in 1997 as part of a global rationalisation. Fosters mothballed the distillery and inexplicably closed it. But fortunately, more than 400 barrels of this whisky remained, and were bought by the New Zealand Whisky Company, set aside to mature and sweeten. Since then, the company has worked hard to revive the century-old industry and the whisky has been met with wide acclaim.

In London, the New Zealand Whisky Collection’s DoubleWood won the category for Best Australasian Blend, while the South Island Single Malt was voted the best aged Single Malt from Downunder.

This event was closely followed by the success at the San Francisco World Spirits Competition in late March where the DoubleWood also gained a gong, picking up a Silver Medal to complement the Double Gold for the South Island Single Malt.

“The DoubleWood is turning heads everywhere it goes; it was my husband Warren’s idea to take the ageing Wilsons blend and give it a new lease on life in red-wine barrels. This gives it a depth of character, a lingering toffee sweetness, and rich ruby colour, by finishing its maturation in the French oak barrels from Mills Reef winery in Taurange,” continued Oamaru manager Debbie Preston. “While the Single Malt got the gong as one of the world’s great whiskies, I expect it’s the DoubleWood that had everyone talking. Recreating the magic of these whiskies, will be one of the great challenges in our new distillery.”

As well as regaining the foothold once held across New Zealand by Wilsons, the whisky is now exported from Oamaru and available across Canada, the UK, Australia and Europe.

Tomatin Wins at World Whiskies Awards

Tomatin Distillery is celebrating winning in two categories at the World Whiskies Awards 2013. The Tomatin 12 Year Old won the Highland Single Malt 12 Years and Under category, while the Tomatin 18 Year Old won the Highland Single Malt 13 to 20 Years category.

The World Whiskies Awards took place in London at the end of March, where more than 300 whiskies from around the world battled it out during three intensive blind tasting rounds for the coveted title of ‘2013 World’s Best Whiskies’.

Judges for Whisky Magazine’s independent editorial panel were drawn from the best drinks journalists and retailers across the world, with industry representatives made up of master blenders, distillers and brand ambassadors in the final round.

“Only the very best entries in each category were recognised so we are understandably delighted with not one, but two category wins. Awards like these reflect the recent growth we have been experiencing with the Tomatin brand, and they really highlight the hard work we put into creating a quality Scotch Whisky product” said Stephen Bremner, Sales Director.

Notes

Award information and results: http://www.whiskymag.com/awards/wwa/2013/
The Tomatin Distillery Co Ltd is a producer and blender of Scotch whisky, boasting a strong core range of single malt whiskies along with a range of popular blends.
Website: www.tomatin.com  Facebook: www.facebook.com/Tomatin1897  Twitter: www.twitter.com/Tomatin1897
The distillery was established in 1897, and while historically the whisky produced was primarily sold for use in other brands of blended whisky, the company is now very focussed on growing the Tomatin single malt brand in its own right.
The company’s most popular blends are The Antiquary, The Talisman and Big ‘T’.
The distillery is owned by Japanese company Takara Shuzo: http://www.takarashuzo.co.jp/english/index.htm 