I hope this letter finds you well. The autumn rains have come to the island, but so far the weather has not been too bad – although of course the winter is yet to come! I have recently returned from Germany where we held our annual ‘Laphroaig Live’ web broadcast and conducted a series of tasting around Germany. It was tiring but hugely enjoyable.

Laphroaig Live Germany.
This year it was held in Nuremberg. Once again our viewing audience broke all records with tens of thousands of Friends tuning in on the night, I hope you all enjoyed it as much as I did. I must say it was fun to taste the three different peated single malts as well as the Quarter Cask-matured peaty beer, which was delicious.

Of course, I know that many of you would not have had the time to watch on the actual night, so I am pleased to say that the ‘On Demand’ recorded version is now up for you to watch. Just go to www.laphroaig.com/live and enjoy! I am sure many of you will have questions, so do drop me a line or you can ‘tweet’ me directly at https://twitter.com/Laphroaigwhisky.

May I also extend my thanks to all of you who gave me such a warm welcome at our tastings in Darmstadt, Nuremberg, Hamburg and Berlin. I really enjoyed all 4 tastings with you.

FOL 18th Birthday Special Anniversary glass.
Firstly, thank you for all your lovely comments on our “Thistle” glass. Some of you have asked whether it will become a permanent item. I am sorry to say that it is a limited edition, so will only be on sale this year (or until stocks run out), so if you would like one, please order one soon.

Christmas.
Yes it does sound early to talk about it, but I have been asked to let you know the last posting dates for your online shop:

UK – Monday 17th Dec
Western Europe – Sunday 9th Dec
Rest of World – Sunday 2nd Dec.

Slàinte,

John Campbell

Distillery Manager, Laphroaig

For more information about becoming a Friend of Laphroaig visit www.laphroaig.com

BALLANTINE’S UNVEILS PREMIUM OFFERINGS FOR THE GIFTING SEASON

Ballantine’s, the No. 1 whisky in Europe, is launching a trio of stylish gift packs for its Ballantine’s Finest and Ballantine’s 12 Year Old expressions ahead of the festive period.

Building on the successful ‘Beyond’ global marketing platform, Ballantine’s 12 Year Old has received an intriguing makeover for this year’s seasonal gift pack. Inspired by a world of visual illusion and hidden messages, the gift pack reinforces the brand’s reputation for original and creative thinking.

The new, eye-catching gift tin uses Ballantine’s 12 visual equity and age statement to create a textual pattern that features the silhouette of a hidden bottle. Debossed tasting notes are strategically placed to be discovered inside the lid of the gift tin, which also features an embossed logo and age statement. Further enhanced by a combination of print techniques and finished with a gloss varnish, the gift tin aims to entice consumers to pick it up to experience its tactile qualities and further explore its innovative design.

Peter Moore, Brand Director for Ballantine’s, comments: “The new Ballantine’s 12 gift pack will bring to life the brand’s ‘Beyond’ positioning with an intriguing and intelligent design that is sure to capture the audience’s imagination.”

In addition to the Ballantine’s 12 gift tin, Ballantine’s Finest is launching two gift packs ahead of this year’s festivities.

A special gift tin includes the striking Ballantine’s Finest visual cues, in line with the popular expression’s new outer carton. A wrap-around design highlights an embossed crest and logo on both sides, while a debossed seal and signature is placed to be discovered inside the lid.

Aimed at a younger audience, an alternative gifting offering for Ballantine’s Finest is a stylish carrying zip case pack. Made of high density nylon, the pack includes an engraved tin-plate plaque to complete a more youthful, modern appeal.

“Our gift packs for Ballantine’s Finest and Ballantine’s 12 Year Old include something for everyone,” adds Moore. “We expect them to be extremely popular with people looking for eye-catching and stylish gift options in the run up to Christmas.”

Gift packs are available for 70cl, 75cl and 1L products. The limited edition packs will be available in more than 40 markets from the beginning of December 2012.

Notes

About Ballantine’s

Ballantine’s Finest is a complex blend of single malts and grain whiskies from four renowned whisky regions of Scotland – Islay, Highlands, Speyside and Lowlands. Its elegant signature style is a balance of soft and sweet, due to the key malts of Glenburgie and Miltonduff.

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.

For further information visit www.chivasbrothers.com

101 WORLD WHISKIES TO TRY BEFORE YOU DIE is the companion guide to 2010’s 101 WHISKIES TO TRY BEFORE YOU DIE. Ian Buxton again eschews the obvious whiskies and recommends another 101 whiskies that he believes every whisky lover should taste.

In Ian Buxton’s new collection of whisky recommendations he has cast his net wider. He includes not only whiskies from the established whisky-producing countries, but also many newcomers. The book includes whiskies from Australia, Austria, Belgium, Canada, the Czech Republic, England, Finland, France, Germany, Holland, India, Ireland, Japan, Scotland, South Africa, Spain, Sweden, Switzerland, Taiwan, USA and Wales.

All the whiskies included are both affordable and accessible. Ian Buxton does not believe in collecting whiskies or investing in whisky. He believes in tasting and enjoying the huge range of whiskies that are available. The book includes single malts and blends and provocatively a few renegade suggestions that are bound to offend purists. Ian Buxton is incredibly well-connected in the whisky world with the specialist press, bloggers, retailers, marketeers and the producers themselves.

Hardcover • 978-0-7553-6319-3 • $19.99 • 224 pages

PUB DATE: September 4, 2012

Ian Buxton is a former Marketing Director of Glenmorangie and has worked in the industry for more than 20 years. He now runs a successful consultancy business. He was elected a Keeper of the Quaich in 1991, the highest honour of the Scotch whisky industry, and is a member of the international tasting panel for the annual World Whisky Awards and a Liveryman of the Worshipful Company of Distillers. He lives in Perthshire on the site of a former distillery from where he conducts his love affair with Scotland’s national drink.

101 World Whiskies to Try Before You Die- Ian Buxton

“Buxton’s guide encourages you to seek out and try whiskeis that you might not have thought about before … So what are you waiting for? It’s time to start delving in and ticking them off.” Whisky Magaazine

“One of the industry’s most illustrious tipplers.” coolhunting.com

If you would like a copy and live in CANADA contact Whisky Intelligence via the contact for and we’ll send you a copy. FREE! (Two copies available).

LABEL 5 KICKS OFF AN INSTAGRAM PHOTO CONTEST “CATCHTHE5”

Leading Scotch Whisky Brand, LABEL 5 has launched a great competition through its Facebook page: www.facebook.com/Label5, which invites its worldwide fans to take an Instagram picture which echoes, according to them, the number 5, to get a chance to win a 5-day trip to NEW YORK City!

LABEL 5 unveils an original and interactive campaign built on the legendary number of LABEL 5, which celebrates creativity and the WorldMix spirit! The contest is all about inspiring photos taken using Instagram. Because, inspiration could be everywhere! You can find a 5 in the streets you go, the movies you watch, the games you play, the group of friends you are…

With this exciting campaign, LABEL 5 is looking for talented photographers from different countries and entices people to share their vision of the number 5 on the Catchthe5 application available on the official Facebook page. The 2-month competition is running from September, 3 and will run in many countries across the world including Poland, Australia, Ghana, Japan, Lebanon, and Belgium. 5 winners will be selected by a special jury, winning a fantastic prize: the once-in-a-lifetime opportunity to star in a web serie during a 5-day trip in NEW YORK City.

To enter, it’s very easy!
-1st: You need to become a fan and join the international community of LABEL 5 fans: www.facebook.com/Label5.
–2nd: You take a photo that you think best represents the number 5, you upload it to Instagram with the tags #Catchthe5 and #NYC (there is no limit to the photos you can enter).
–3rd: Finally visit the LABEL 5 Facebook page on the 20th of December to know if you will be a part of the WorldMix Experience webseries. The 5 winners will star in the webseries broadcasted on the Facebook page from April 2013.

May the odd be ever in your favor…
To get started and find out more go to www.facebook.com/label5 and click on the Catchthe5 tab to register for the competition.

Who wouldn’t want to take part? – LABEL 5 encourages to drink responsibly.

ABOUT LABEL 5
Elaborated in Scotland, LABEL 5 is renowned worldwide for its high quality and appreciated for its distinctive and authentic flavours. LABEL 5, ranks 9th on the worldwide Scotch Whisky market and is sold in more than 100 countries.

MASTER DISTILLER RECEIVES TOP AWARD

Mention the name Alan Winchester in whisky circles worldwide and people nod in recognition of someone who has dedicated his working life to whisky and in particular Speyside Malts.

Alan’s contribution to Speyside and whisky has long been recognised by the industry and the Spirit of Speyside Whisky Festival is delighted to announce that Alan is this year’s recipient of the Ambassador of the Year Award, given to the person, community or company who has contributed most to the Festival.

James Campbell, Chairman of the Festival, presented Alan with the Festival Quaich.  He said: “I am delighted and honoured to have been given this Award.  It is great to be involved with the Festival and contribute to its success and growth.”

Up to his appointment as Master Distiller of The Glenlivet, Alan has worked at and been responsible for 20 distilleries, almost all on Speyside.

Alan’s passion for Scotch whisky and walking in part inspired the creation of The Glenlivet Smugglers Trails in 2007. Created in conjunction with the Crown Estate who own many of the lands surrounding The Glenlivet Distillery, the trails allow members of the public to follow in the footsteps of the whisky smugglers of old as they transported their renowned for the illicit whisky out of the Glenlivet valley. Every May at the annual Spirit of Speyside Whisky Festival, Alan can be found personally leading walks along the trails, giving his personal insight and historical perspective to hoards of eager walkers and whisky lovers from throughout the world visiting the glen.

Aside from day to day distilling, Alan maintains a personal interest in the history of the industry, often trading thoughts and discoveries with industry colleagues and journalists around the world some of whom seek Alan’s approval on points of fact and myth.

Alan Winchester remains a highly regarded distiller amongst his peers. In 1997 Alan was made a Keeper of the Quaich. In 2008 he was made President of the Malt Distillers Association, a three-year tenure, and is the current Chairman of the Institute of Brewing and Distilling in Scotland.

Festival Chairman James Campbell commented,” The decision to recognise Alan’s contribution to the on-going success of the festival was unanimous.  He is an excellent Ambassador for Whisky, and in particular Speyside, worldwide and his enthusiasm is infectious.  We are delighted to add Alan’s name to the list of previous exceptional holders of the Quaich”.

James continued, “2012 was a fantastic festival with ticket sales up 40% and a number of events sold out very quickly.  Overseas visitor numbers were up on 2011 and there was a significant increase in the number of woman visiting the festival. The festival could not take place without the support of our members and event providers who go to such great lengths to ensure that visitors to Speyside have a memorable experience.  The Festival makes a valuable financial contribution to the local economy, generating an economic impact this year of £1.3 million over five days.  It also actively promotes this unique part of Scotland to a global audience all year round.’

The dates of the 2013 festival are 2 – 6 May 2013

Notes:  

Photograph caption: Alan Winchester receiving the Spirit of Speyside Whisky Festival Ambassador of the Year Award from Festival Chairman James Campbell.

Image © Hemsworth images 2012

The aim of the Festival is to bring economic benefit to Moray and Speyside and to promote the contribution of the whisky industry and its heritage to the economy of Moray.  This year saw in excess of 28,000 visits to events, generating an economic impact of £1.3million to the local economy of Moray/Speyside.

The Festival promoted ‘the discovery of the passions behind the world’s finest whiskies’ with seven of the top ten whiskies worldwide being distilled in Speyside.

The company is limited by guarantee. It runs the Festival with a voluntary Board of Directors drawn from the membership to cover key areas of the whisky industry and culture plus tourism.

Spirit of Speyside Whisky Festival runs from Thursday, 2nd May – Monday, 6th May 2013.  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

The Spirit of Speyside Whisky Festival is committed to promoting responsible drinking.

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

Spirit of Speyside Whisky Festival has received funding from EventScotland and is also financially supported by many other private and public partners including Highlands & IslandsEnterprise.

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 Creative Scotland 2012: The Year of Creative Scotland began on January 1,2012 and is a chance to showcase, celebrate and promote Scotland’s cultural and creative strengths on a world stage. Through a dynamic and exciting year-long programme of activity celebrating our world-class events, festivals, culture and heritage, the year puts Scotland’s culture and creativity in the international spotlight with a focus on cultural tourism and developing the events industry and creative sector in Scotland. More information about the programme can be found at: www.visitscotland.com/creative. The Year of Creative Scotland is a Scottish Government initiative led in partnership by EventScotland, VisitScotland, Creative Scotland and VOCAL.

Please find the link below from the November 2012 edition of Scottish Field Magazine Reader’s Whisky Challenge.

Link to November 12 Reader’s Whisky Challenge Results

SOUTHERN COMFORT RELEASES EXCLUSIVE MILITARY BOTTLE
Limited-Edition Package to be available only on Military Bases

October, 2012, LOUISVILLE, KY – Southern Comfort announces the release of a special military-only package to pay tribute to our servicemen and women protecting our country.

During World War II, many US troops stationed overseas shared their fondness of Southern Comfort with the people they met all over the world. This worldwide exposure helped propel Southern Comfort into the international icon it is today. To honor those troops, past and present, Southern Comfort has developed this military-only package to recognize that exceptional relationship.

“We’re extremely proud to release these special camouflage Southern Comfort bottles in honor of our servicemen and women,” said John Tichenor, VP, Group Brand Director, Southern Comfort. “May it remind us all of the sacrifices our troops make every day to preserve our freedom.”

These distinctive bottles were designed to resemble the current camouflage pattern being used in Afghanistan while still using the brand’s distinctive look and feel. To honor the connection with the troops, the back of the bottle highlights the special relationship Southern Comfort has with the military.

To further show the brand’s appreciation to service members, the program was kicked off with a donation to the Halo for Freedom Warrior Foundation, an organization supporting wounded warriors during their rehabilitation, reintegration and healing process.

Bottles will begin hitting shelves in early November with a suggested retail price of $16.99. They will be available on military bases only.

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 facebook.com/southerncomfort

Cranberry Cooler

RECIPE:

1½ parts Maker’s Mark® Bourbon 1 tablespoon cranberry jam 1 tablespoon maple syrup 1 drop vanilla extract 3 parts cranberry juice Splash club soda Fresh cranberries for garnish

Add the Maker’s Mark® Bourbon, cranberry jam, maple syrup, vanilla extract, and cranberry juice to a shaker. Add ice. Shake vigorously. Strain over ice and add a splash of soda. Garnish with cranberries.

After cocktails, show guests that even old-time favorites can become new. Brined with Maker’s & accompanied by a savory bourbon gravy, this recipe for Brined Turkey Breast is sure to please even the most cynical traditionalists.

Prep time: 8 hours Cook time: 2½- 3 hours Level: Intermediate

Maker’s Mark® Bourbon Brined Turkey Breast Serves 6-8

1 brined whole turkey breast, 6-8 lbs (recipe follows) 1 tablespoon fresh thyme, minced ¼ cup extra virgin olive oil ¼ cup Maker’s Mark® Bourbon ¼ cup cider vinegar ½ cup apple juice 2 tablespoons brown sugar 2 tablespoons fresh rosemary, minced ½ lb slab bacon, cut into ¼-inch thick pieces 2 carrots, peeled and sliced into ½-inch thick pieces 1 head fennel, cut into ¼-inch thick slices vertically 1 large red onion, cut into ½ inch thick slices/rings 10 cloves whole garlic 1 gala or granny smith apple, pitted, cut into ¼ inch thick slices 4-5 fresh bay leaves Salt and fresh black pepper 1 recipe Maker’s Mark® Bourbon Turkey Gravy (recipe follows)

1. Preheat the oven to 400F. Remove the turkey breast from the brine and pat the outside and inner cavity dry. Season generously with salt and pepper, and the minced thyme inside and out. 2. In a small bowl, combine the olive oil, Maker’s Mark® Bourbon, vinegar, apple juice, brown sugar, and rosemary, whisking until well combined. 3. In the bottom of a small roasting pan/large casserole dish, arrange the bacon pieces, carrot slices, fennel, onion, garlic, apple slices, and bay leaves. Pour the marinade over the vegetables and then place the turkey breast on top, breast side up. 4. Roast the turkey for an hour at 400F, basting occasionally with pan liquid. Reduce the heat to 350F and continue to cook until a meat thermometer inserted into the thickest part of the breast reads 158F and the skin is golden brown, about an hour and a half more. 5. Allow the turkey to rest for at least 30 minutes, tented in foil. The meat will continue to cook as it rests. Slice the turkey breast and serve over the confit of vegetables with the Maker’s Mark® Bourbon turkey gravy.

Bourbon Brine

½ cup Maker’s Mark® Bourbon 1 cup kosher salt 1 cup sugar 6 cups water 1 piece cinnamon stick 10 pieces allspice berries 1 tablespoon black peppercorns 5 cloves garlic, crushed 2 bay leaves 1 sprig thyme 1 whole turkey breast, 6-8 lbs

1. Combine everything except the turkey breast in a large pot. Bring to a boil, stirring until the sugar and salt dissolves. Simmer for 10 minutes then remove from the heat. Allow the brine to cool down completely. 2. Place the turkey breast (breast side down) into the brine in a large container. (Or you can put the turkey in a triple layered plastic bag and pour the brine in, tying the bag at the top). Allow the turkey to cure for 6-8 hours, then remove from the brine.

Bourbon Turkey Gravy

Makes 1 quart

6 tablespoons unsalted butter 2 pieces turkey wings, chopped into 2-inch pieces 1 onion, minced 1 clove garlic, crushed 1 bay leaf 1 sprig thyme 1 sprig sage ¼ cup flour ¼ cup Maker’s Mark® Bourbon ½ cup red wine 3 cups chicken or turkey stock 1 tablespoon brown sugar Splash red wine vinegar, to taste Salt and pepper, to taste

1. In a medium saucepan, melt the butter over high heat. Brown the turkey wing pieces in the pot, then add the onion, garlic, bay leaf, thyme, and sage. Reduce the heat to medium-high, then sauté the aromatics with the turkey wings until they begin to soften and color, about 10 minutes, then sprinkle the flour on top, stirring to coat well. 2. Cook out the flour for 2 minutes then add the Maker’s Mark® Bourbon, red wine, stock, and brown sugar, stirring with a wooden spoon until well combined. Continue to stir the gravy. It will thicken as the liquid begins to heat up. Once the gravy has thickened, reduce the heat to a simmer and cook the gravy for at least 30 minutes, until the alcohol has cooked off and the gravy is flavorful. Add water or stock as necessary for desired consistency and season to taste with vinegar, salt, and pepper. Strain the gravy before serving.

Everyone knows that there’s always room for dessert…and a warm drink. Wind down after a long day of conversation & laughs with these simple Gingersnap Cookies & a Maker’s inspired Toddy.

Prep time: 1 hour 20 minutes Cook time: 15 minutes Level: Easy

Maker’s Mark® Bourbon Gingersnap Cookies

¾ cup unsalted butter, softened to room temperature ½ cup dark brown sugar ½ cup granulated sugar ¼ cup unsulphured molasses 3 tablespoons Maker’s Mark® Bourbon 1 egg ½ teaspoon vanilla extract 2 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1½ teaspoons ground cinnamon 2 teaspoons ground ginger ¼ teaspoon ground cloves ½ teaspoon ground pink peppercorns (optional) 1 cup sanding sugar, or Demerara Sugar

1. Cream the butter and sugars on high speed together using a stand mixer or hand held mixer, until light a fluffy, about 3-4 minutes. Beat in the molasses, Maker’s Mark® Bourbon, egg, and vanilla extract until well combined, another minute. 2. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and pink pepper. Using a wooden spoon or rubber spatula, add the dry ingredients into the butter and eggs, folding to combine. Mix the dough evenly, and then refrigerate covered for an hour until the dough is well chilled. 3. Preheat the oven to 350F. Line baking sheets with parchment paper. Drop the dough in and spread out 2 inches apart on the baking sheet. Bake in the middle rack of the oven for 12-15 minutes, until slightly chewy. Transfer the cookies to a cooling rack. Store in an airtight container in a cool, dry place.

Yuzu Toddy By Derek Alexander

RECIPE:

2 heaping bar spoons of yuzu honey, recipe below* 1 part Maker’s Mark® Bourbon ¾ part Laird’s® Applejack Brandy ½ part yuzu juice 5 parts hot water

1. Combine all ingredients and serve hot.

Yuzu Honey ¼ cup yuzu rind* ½ cup honey ½ cup water 10 tablespoons sugar 1½ teaspoons pectin 2 tablespoons yuzu juice

1. Add water to yuzu rind and bring to a simmer. 2. Mix the sugar and pectin together. Stir into the water and yuzu, pouring in a thin, steady stream while stirring. Bring to a boil. 3. Add the honey and stir until the mixture is thick. 4. Add the yuzu juice. Cook for 1 minute. Remove from heat. Keep refrigerated when not in use.

*Tip: You may substitute a bottle of citrus tea from an Asian Market for the honey if you can’t source yuzu.

Jura distillery has added a 30 year old single malt whisky to its collection.

Called the Standing Stone, or ‘Camas an Staca’ in Gaelic, the new expression takes its name from the largest of Jura’s eight standing stones. Known as ‘The Bay of the Protecting Rocks’ this imposing 12 foot obelisk is reputedly all that remains of a stone circle laid some 3,000 years ago by the earliest Diurachs to appease the spirits.

The iconic Jura bottle is presented in a beautiful display case that opens its doors to showcase the bottle and reveal the story of the whisky. Meticulously detailed, the bottle is in-filled with copper wax, with a matching metal plaque.

Jura ‘Camus an Staca’ will be available for purchase in selected whisky stores across the world from December at RRP £350 per 70cl.

Nose
The seductive nuances of sandalwood, tuberose, lime and spicy patchouli soon usher in hints of vanilla, Java coffee, tangerine and crushed Ogen melon. Whispers of sea spray, spicy apple and honeyed figs linger in the background.

Taste
Fleshy oranges, tangy liquorice, coconut and sweet pineapple are followed by orange rind, black cherries, dark toffee and sun dried raisins.

Jura distillery manager, Willie Cochrane said “The standing stones have mysteriously stood the test of time on the island, so it’s only fitting that we create an aged whisky in their honour.  The whisky’s long maturation in American white oak gives the spirit a quiet serenity, whilst its three years spent finessing in the finest Oloroso Sherry butts from Gonzalez Byass gives this spirit a commanding finish.”

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 Diurach’s 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

JIM MURRAY’S WHISKY BIBLE AWARD WINNERS 2013

2013 World Whisky of the Year
Thomas H. Handy Sazerac Rye (128.6 proof)

Second Finest Whisky in the World
William Larue Weller (133.5 proof)

Third Finest World Whisky in the World
Ballantine’s 17 Years Old

SCOTCH

Scotch Whisky of the Year
Ballantine’s 17 Years Old

 Single Malt of the Year (Multiple Casks)
Ardbeg Day

Single Malt of the Year (Single Cask)
Balblair 1965

Best Scotch New Brand
Dewar House Experimental Age 17 Years

Scotch Blend of the Year
Ballantine’s 17 Years Old

Scotch Grain of the Year
SMWS G5.3 Aged 18 Years (Invergordon)

Scotch Vatted Malt of the Year
The Last Vatted Malt

Single Malt Scotch

No Age Statement (Multiple Casks)

Ardbeg Day

No Age Statement (Runner Up)

Aberlour a’bunadh Batch No. 33

10 Years & Under (Multiple Casks)

Glen Grant Aged 10 Years

10 Years & Under (Single Cask)

SWMS 33.116 Aged 8 Years (Ardbeg)

11-15 Years (Multiple Casks)

Lagavulin 12 Years Old Special Release

11-15 Years (Single Cask)

Berry’s Own Selection Macduff 2000

16-21 Years (Multiple Casks)

Old Pulteney Aged 17 Years

16-21 Years (Single Cask)

Old Masters Strathmill 21 Years Old

22-27 Years (Multiple Casks)

Highland Park Aged 25 Years

22-27 Years (Single Cask)

Macallan Masters Of Photography 1989

28-34 Years (Multiple Casks)

Benromach 30 Years Old

28-34 Years (Single Cask)

The Whisky Agency Caol Ila 33 Years Old

35-40 Years (Multiple Casks)

The Balvenie Aged 40 Years Batch 2

35-40 Years (Single Cask)

Berry’s Own Selection Glen Grant 1974

41 Years & Over (Multiple Casks)

Highland Park 50 Years Old

41 Years & Over (Single Cask)

Balblair 1965

Blended Scotch

No Age Statement (Standard)

Ballantine’s Finest

No Age Statement (Premium)

Johnnie Walker Blue Label Casks Edition

5-12 Years

Johnnie Walker Black Label 12 Years Old

13-18 Years

Ballantine’s 17 Years Old

19 – 25 Years

Teacher’s Aged 25 Years

26 – 50 Years

The Last Drop 50 Years Old

IRISH WHISKEY

Irish Whiskey of the Year

Redbreast Aged 12 Years Cask Strength

Irish Pot Still Whiskey of the Year

Redbreast Aged 12 Years Cask Strength

Irish Single Malt of the Year

Bushmills Aged 21 Years

Irish Blend of the Year

Jameson

Irish Single Cask of the Year

The Tyrconnell Single Cask 11 Year Old

AMERICAN WHISKEY

Bourbon of the Year

William Larue Weller (133.5 proof)

Rye of the Year

Thomas H. Handy Sazerac (128.6 proof)

US Micro Whisky of the Year

Balcones Brimstone

US Micro Whisky of the Year (Runner Up)

Woodstone Microspirit 5 Grain No. 3

Bourbon

No Age Statement (Multiple Barrels)

William Larue Weller (133.5 proof)

No Age Statement (Single Barrel)

Four Roses 16 Years Old Single Barrel 78-3B

9 Years & Under

Ridgemont Reserve 1792 Aged 8 Years

10-17 Years (Multiple Barrels)

Four Roses Limited Edition Small Batch 2011 Barrel Strength

10-17 Years (Single Barrel)

Willett Family Estate Bottled 14 Years Old

 18 Years & Over (Multiple Barrels)

Evan Williams 23 Years Old

Rye No Age Statement

Thomas Handy Sazerac (128.6 proof)

11 Years & Over

Sazerac Kentucky Straight Rye 18 Years Old

CANADIAN WHISKY

Canadian Whisky of the Year

Masterson’s 10 Year Old Straight Rye

JAPANESE WHISKY

Japanese Whisky of the Year

Hanyu Final Vintage 2000

EUROPEAN WHISKY

European Whisky of the Year (Multiple)

Penderyn Portwood Swansea City Special

European Whisky of the Year (Single)

Hicks & Healey Cornish Whiskey 2004

WORLD WHISKIES

Southern Hemisphere Whisky of the Year

Sullivans Cove Single Cask HH0509

*Overall age category winners are presented in bold.

For more information contact:
Dram Good Books Ltd
info@whiskybible.com
+44 (0)117 317 9777
www.whiskybible.com